Standard Practice for Sensory Evaluation of Edible Oils and Fats

Importancia y uso:

5.1 The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils and fats.

Subcomité:

E18.06

Referida por:

E1871-17

Volúmen:

14.03

Número ICS:

67.200.10 (Animal and vegetable fats and oils), 67.240 (Sensory analysis)

Palabras clave:

appearance; aroma; flavor; odor; sample; sensory evaluation; taste; visual;