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BS 5929-7 1992 Edition, January 31, 1992
Complete Document
Superseded By: BS ISO 3972
Methods for Sensory Analysis of Food Part 7: Investigating Sensitivity of Taste
Additional Comments: W/D S/S BY BS ISO 3972
Page Count:12
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Procedures for familiarizing assessors with different tastes enabling them to distinguish between and identify the tastes at a series of concentrations.