ISO 22935-2:2009 PDF
Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
Open preview (PDF)Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluationTitle (English):
ISO 22935-2:2009
Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Number of pages:
- 23
- Publication date:
- April 17, 2009
- Edition:
- ISO IS 22935 edition 1 version 1
- ICS:
- 67.100.01
Description (English):
ISO 22935-2|IDF 99-2:2009 specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples. ISO 22935-2|IDF 99-2:2009 is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1|IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products.
Technical details
- Technical committee
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 22935-2:2009
