Background for users of sensory methods, general requirements, procedures and interpretation of results. Guidance on choice of procedure appropriate to a particular problem.Cross References: BS 2846:Part 4*BS 5098*BS 5532:Part 1*BS 5586:Part 1*BS 5929:Part 2*BS 5929:Part 3*BS 5929:Part 4*BS 6001:Part 1*BS 6002*ISO 3972*ISO 4121*ISO 5492*ISO 5494*ISO 5497*ISO 8587*ISO 8588*
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Methods for sensory analysis of food-General guide to methodology
BSI Group , 07/31/1986
Pages: 18
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