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ISO 4121:1987

Sensory analysis — Methodology — Evaluation of food products by methods using scales

Standard Details

Three sections are given: 1. guidance and general conditions for two types of test; 2. tests using interval or ratio scales, for the evaluation of food products by the allocation of scores; 3. tests used evaluating specific food products, consisting of classifying these products as a whole or by their particular attributes, using ordinal scales, by means of a score or expression.

General Information

Status : WITHDRAWN
Standard Type: Main
Document No: ISO 4121:1987
Document Year: 1987
Pages: 7
Edition: 1

Life Cycle

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WITHDRAWN
ISO 4121:1987
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