Description

BS 5929-4 – Methods for sensory analysis of food. Flavour profile methods

Procedures for describing and assessing flavours reproducibly using the identity and intensity of individual attributes.

Cross References:
BS 5098
BS 5929:Part 1
ISO 5492

Product Details

Published:

07/31/1986

ISBN(s):

0580152189

Number of Pages:

10

File Size:

1 file , 740 KB

Product Code(s):

00157668, 00157668, 00157668

Note:

This product is unavailable in Ukraine, Russia, Belarus