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Glavni meni

ISO 6564:1985

Sensory analysis — Methodology — Flavour profile methods
24. 10. 1985.
95.99   Povučen   10. 5. 2011.

Опште информације

95.99     10. 5. 2011.

ISO

ISO/TC 34/SC 12

Međunarodni standard

67.240  

francuski   engleski  

Kupovina

Povučen

Jezik na kome želite da primite dokument.

Apstrakt

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.

Životni ciklus

TRENUTNO

POVUČEN
ISO 6564:1985
95.99 Povučen
10. 5. 2011.

REVIDIRAN OD

NAPUŠTEN
ISO/CD 6564

Nacionalna preuzimanja

SRPS ISO 6564:2001  
ISS

Senzorske analize - Metodologija - Metode profilisanja ukusnosti - (Identičan sa ISO 6564:1985)

95.99   Povučen

E034-12 Saznaj više