SIST ISO 5497:1997

Oznaka standarda: SIST ISO 5497:1997
Koda projekta: 011543
Organizacija: SIST
Naslov (angleški): Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
Naslov (slovenski): Senzorična analiza - Metodologija - Navodila za pripravo vzorcev, pri katerih neposredna senzorična analiza ni izvedljiva
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SIST ISO 5497:1997 angleški jezik Active SIST-A: 27.83 EUR
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Tehnični odbor: KŽP - Kmetijski pridelki in živilski proizvodi
ICS: 67.240
Status: Objavljen
Objavljen: 01-feb-1997
Refer. št. objave: Sporocila 1997-02-01
Referenčna oznaka: ISO 5497:1982
Področje projekta (angleško): Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance or addition to a food medium considered to be neutral; b) for assesment of the effects of the sample in a food preperation: adding the sample to the food preparation for which it is intended.

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