Specification of a technique for detecting differences in the organoleptic attributes of two products. The principle consists in presentation of a pair of samples to assessors; one sample may be a control. Following testing, written response by the assessors, and interpretation of the replies obtained. Specimen answer forms are given in an annex A. An annex B shows practical examples of application.
Текущий статус : WithdrawnДата публикации : 1983-03
Версия : 2
Технический комитет:Sensory analysis