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ASTM E1871-17 + Redline
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and BeveragesMore info
1.1 This guide describes suggested procedures for presenting samples to sensory respondents. The purpose of this guide is to provide general guidelines for developing serving protocols for evaluation of food and beverages, in a central location or laboratory on a variety of foods and beverages, excluding beverage alcohol which is addressed in Guide E1879.
| Author | ASTM |
|---|---|
| Editor | ASTM |
| Document type | Standard |
| Format | File |
| ICS | 67.240 : Sensory analysis |
| Number of pages | 8 |
| Replace | ASTM E1871-10 + Redline |
| Set | ASTMVOL1508 |
| Year | 2017 |
| Document history | ASTM E1871-10 + Redline |
| Country | USA |
| Keyword | ASTM 1871;ASTM E1871;ASTM E1871;10.1520/E1871-17 |