DIN ISO 3972:2013 Edition
$21.45
Sensorische Analyse – Methodologie – Bestimmung der Geschmacksempfindlichkeit
| Published By | Publication Date | Number of Pages |
| DIN | 2013-12 | 15 |
Das Dokument legt ein Verfahren zum Bestimmen der Geschmacksempfindlichkeit von Prüfpersonen fest. Die Ergebnisse sind von Bedeutung für die Auswahl von Prüfpersonen und für die Überprüfung der Prüfer und Sachverständigen.*Inhaltsverzeichnis
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