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BS ISO 3972:2011

Sensory analysis. Methodology. Method of investigating sensitivity of taste

General Information

Status : Definitive
Standard Type: Main
Document No: BS ISO 3972:2011
Document Year: 2011
Pages: 20
  • Section Volume:
  • GBM37 Food Technology (GMB37)

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Definitive
BS ISO 3972:2011
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