BS ISO 11036:2020
Sensory analysis. Methodology. Texture profile
| Edition date: |
2020-06-01
In Force
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|---|---|
| Available languages: | English |
| Summary: | This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product. This method is applicable to:
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| ICS: | |
| CTN: | AW/12 - AW/12 |
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International Equivalence |
Identic ISO 11036 |










