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Normas BSI – AENOR
BS 5929-4:1986, ISO 6564-1985

BS 5929-4:1986, ISO 6564-1985

Methods for sensory analysis of food. Flavour profile methods

Fecha:
1986-07-31 /Definitive
Comité:
AW/12
Equivalencias internacionales:

ISO 6564

Keywords:
Sensory analysis (food), Taste tests, Food testing, Food products, Personnel, Graphic representation, Inspection by attributes, Comparative tests
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