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BS 5929-4:1986
Methods for sensory analysis of food - Flavour profile methodsMore info
Procedures for describing and assessing flavours reproducibly using the identity and intensity of individual attributes.
| Author | BSI |
|---|---|
| Editor | BSI |
| Document type | Standard |
| Format | File |
| Confirmation date | 1992-08-15 |
| EAN ISBN | 0 580 15218 9 |
| ICS | 67.240 : Sensory analysis |
| Number of pages | 10 |
| Cross references | ISO 6564 |
| Year | 1980 |
| Country | United Kingdom |
| Keyword | BS 5929:Part 4:1986 |