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SRPS ISO 6564:2001

Sensory analysis — Methodology — Flavour profile methods

Dec 18, 2001
Dec 18, 2001
95.99   Withdrawal of Standard   Aug 27, 2012

General information

95.99     Aug 27, 2012

ISS

E034-12

International Standard

67.240  

Serbian  

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Scope

Specification of a family of methods for describing and assessing the flavour of food products by qualified and trained assessors. The methods consists of procedures for describing and assessing in a reproducible way. The seperate attributes contributing to the formation of the overall impression given by the product are identified and their intensity assessed in order to build up a description of the flavour of the product. A annex A gives an example of completed form for the analysis.

Life cycle

NOW

WITHDRAWN
SRPS ISO 6564:2001
95.99 Withdrawal of Standard
Aug 27, 2012

Related project

Adopted from ISO 6564:1985