1.1 This guide describes suggested procedures for presenting samples to sensory respondents. The purpose of this guide is to provide general guidelines for developing serving protocols for evaluation of food and beverages, in a central location or laboratory on a variety of foods and beverages, excluding beverage alcohol which is addressed in Guide E1879.
Product Details
- Published:
- 09/01/2017
- Number of Pages:
- 8
- File Size:
- 1 file , 100 KB
- Redline File Size:
- 2 files , 210 KB
