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.
Status: WithdrawnPublication date: 1994-12
Edition: 1Number of pages: 14
Technical Committee: ISO/TC 34/SC 12 Sensory analysis
- ICS :
- 67.240 Sensory analysis
ISO 11036:1994Stage: 95.99
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