SLNS/ISO 11036:1994

Sensory analysis — Methodology — Texture profile

General information

Current stage: 60.60 Effective date:

Originator: SLBS

Type: None of the other values

ICS: 67.240

Languages: English

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Status: Published

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Paper - EC$155.00

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Scope

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.

Life cycle

NOW

PUBLISHED
SLNS/ISO 11036:1994
60.60 Standard published

Related project

Adopted from ISO 11036:1994

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