Abstract
This document gives guidelines for the implementation of a sensory analysis programme in quality control (QC), including general elements and procedures.
It is applicable to food and non-food industries.
It is limited to in-plant sensory analysis in QC.
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General information
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Status: PublishedPublication date: 2019-03Stage: International Standard under systematic review [90.20]
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Edition: 1Number of pages: 11
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Technical Committee :ISO/TC 34/SC 12ICS :67.240
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