Органолептический анализ. Методология. Руководство по приготовлению проб, для которых невыполним прямой органолептический анализ
Название (англ.):
Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible
Описание (англ.):
Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the propertiesof the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.
Дата регистрации:
01.04.86
Дата введения:
01.09.82
Код КГС:
Т59
Код ОКСТУ:
0004
Код ОКС(МКС):
67.240
Код ОКП:
0004
Нормативные ссылки:
NF V09-005-1982, EQV*UNE 87-015-86-1986, EQV*UNI ISO 5497-1987, EQV