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Normas DIN – AENOR
DIN ISO 22935-2:2012-12

DIN ISO 22935-2:2012-12

Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)

Lait et produits laitiers - Analyse sensorielle - Partie 2: Méthodes recommandées pour l'évaluation sensorielle (ISO 22935-2:2009)

Milch und Milcherzeugnisse - Sensorische Analyse - Teil 2: Empfohlene Verfahren für die sensorische Beurteilung (ISO 22935-2:2009)

Fecha:
2012-12 /Active
Equivalencias internacionales:

BVL L 01.00-94/2 (2019-03)

ISO 22935-2 (2009-04)

Relación con otras normas DIN:
Resumen:
This part of ISO 22935 IDF 99 specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples. This part of ISO 22935 IDF 99 is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1 IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products.
Keywords:
Agricultural products, Butter, Characteristics, Cheese, Cream, Creams, Dairy analysis, Dairy products, Dried milk, Evaluations, Food inspection, Food products, Food testing, Guide books, Ice cream, Milk, Milk products, Olfactory analysis, Sample preparation, Samples, Sampling, Sampling equipment, Sampling methods, Sensory analysis, Sensory analysis (food), Specification (approval), Specimen preparation, Taste tests, Testing conditions
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