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ISO 11036:1994 PDF
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Sensory analysis — Methodology — Texture profile
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.
| Edition | 1994 |
|---|---|
| Published Date | 1994 |
| Published By | International Standardization Organisation |
| Page Count | 14 |
