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Norm
ISO 11036:1994
Issue date: 1994 11 24
Sensory analysis — Methodology — Texture profile
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 meth...
Withdrawn: 2020 05 29
Publisher:
International Organization for Standardization
Format:
Digital | 14 Pages
Language:
English
Currently valid:
ICS
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.
