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ISO 11036:1994

Sensory analysis — Methodology — Texture profile

Nov 24, 1994
95.99 Withdrawal of Standard   May 29, 2020

General information

95.99     May 29, 2020

ISO

ISO/TC 34/SC 12

International Standard

67.240  

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Scope

Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.

Life cycle

NOW

WITHDRAWN
ISO 11036:1994
95.99 Withdrawal of Standard
May 29, 2020

REVISED BY

ABANDON
ISO/NP 11036

PUBLISHED
ISO 11036:2020