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Glavni meni

ISO 5497:1982

Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
1. 9. 1982.

Опште информације

90.93     22. 5. 2024.

ISO

ISO/TC 34/SC 12

Međunarodni standard

67.240  

francuski   engleski  

Kupovina

Objavljen

Jezik na kome želite da primite dokument.

Apstrakt

Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.

Životni ciklus

TRENUTNO

OBJAVLJEN
ISO 5497:1982
90.93 Odluka o potvrđivanju standarda
22. 5. 2024.

Nacionalna preuzimanja

SRPS ISO 5497:2000  
ISS

Senzorske analize - Metodologija - Uputstvo za pripremu uzoraka na kojima nije moguća direktna senzorska analiza - (Identičan sa ISO 5497:1982)

90.93   Odluka o potvrđivanju standarda

E034-12 Saznaj više