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BS 5929-1

86th Edition, July 31, 1986

Complete Document

Methods for sensory analysis of food - Part 1: General guide to methodology

Includes all amendments and changes through Reaffirmation Notice , August 15, 1992


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Superseded By: BS ISO 6658

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W/D S/S BY BS ISO 6658
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Description / Abstract:

Background for users of sensory methods, general requirements, procedures and interpretation of results. Guidance on choice of procedure appropriate to a particular problem.