Name:
ISO 11036:1994 PDF
Published Date:
12/01/1994
Status:
[ Withdrawn ]
Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.
| File Size : | 1 file , 2.7 MB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 14 |
| Published : | 12/01/1994 |
