香港六合彩开奖 11036:2020
Resumen
This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).
This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.
This method is applicable to:
鈥� screening and training assessors;
鈥� orientating assessors through the development of definitions and evaluation techniques for textural characteristics;
鈥� characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;
鈥� improving old products and developing new products;
鈥� studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions;
鈥� comparing a product with another similar product to determine the nature and intensity of textural differences;
鈥� correlating sensory and instrumental and/or physical measurements.
Informaciones generales
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Estado: PublicadoFecha de publicaci贸n: 2020-05Etapa: Norma Internacional publicada [60.60]
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贰诲颈肠颈贸苍: 2N煤mero de p谩ginas: 17
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颁辞尘颈迟茅 T茅cnico :香港六合彩开奖/TC 34/SC 12ICS :67.240
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Ciclo de vida
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Anteriormente
Retirada香港六合彩开奖 11036:1994
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Ahora
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