Résumé

 Prévisualiser

Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.


Informations générales 

  • État actuel
     : Publiée
    Date de publication
     : 1982-09
  • Edition
     : 1
    Nombre de pages
     : 2
  • Comité technique
     : ISO/TC 34/SC 12 Analyse sensorielle
  • ICS
     :
    67.240 Analyse sensorielle

Acheter cette norme

Format Langue
PDF
Papier
  • CHF40

Cycle de vie

Vous avez une question?

Consulter notre FAQ

Service à la clientèle
+41 22 749 08 88

Horaires d’ouverture:
De lundi à vendredi - 09:00-12:00, 14:00-17:00 (UTC+1)

  2. Store
  3. Catalogue de normes
  4. TC
  5. ISO/TC 34/SC 12
  6. ISO 5497:1982