Abstract

Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.


General information 

  • Status
     : Withdrawn
    Publication date
     : 1994-12
  • Edition
     : 1
    Number of pages
     : 14
  • Technical Committee
     : ISO/TC 34/SC 12 Sensory analysis
  • ICS
     :
    67.240 Sensory analysis

Life cycle

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