ISO 4121:1987 PDF
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Sensory analysis — Methodology — Evaluation of food products by methods using scales
Three sections are given: 1. guidance and general conditions for two types of test; 2. tests using interval or ratio scales, for the evaluation of food products by the allocation of scores; 3. tests used evaluating specific food products, consisting of classifying these products as a whole or by their particular attributes, using ordinal scales, by means of a score or expression.
| Edition | 1987 |
|---|---|
| Published Date | 1987 |
| Published By | International Standardization Organisation |
| Page Count | 7 |
