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BS 5929-4:1986

Methods for sensory analysis of food - Flavour profile methods

Standard Details

Procedures for describing and assessing flavours reproducibly using the identity and intensity of individual attributes.

General Information

Status : Definitive
Standard Type: Main
Document No: BS 5929-4:1986
Document Year: 1986
Pages: 10
  • Section Volume:
  • GBM37 Food Technology (GMB37)

Life Cycle

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Definitive
BS 5929-4:1986
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