ISO 4121:1987 PDF
Sensory analysis — Methodology — Evaluation of food products by methods using scales
Title (English):
ISO 4121:1987
Sensory analysis — Methodology — Evaluation of food products by methods using scales
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Number of pages:
- 7
- Publication date:
- December 17, 1987
- Edition:
- ISO IS 4121 edition 1 version 1
- ICS:
- 67.240
Description (English):
Three sections are given: 1. guidance and general conditions for two types of test; 2. tests using interval or ratio scales, for the evaluation of food products by the allocation of scores; 3. tests used evaluating specific food products, consisting of classifying these products as a whole or by their particular attributes, using ordinal scales, by means of a score or expression.
Technical details
- Technical committee
- ISO/TC 34/SC 12 - Sensory analysis
- SKU
- ISO 4121:1987
