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BS 5929-4:1986
M00000240
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BS 5929-4:1986 Methods for sensory analysis of food. Flavour profile methods
standard by BSI Group, 07/31/1986
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Full Description
Procedures for describing and assessing flavours reproducibly using the identity and intensity of individual attributes.Cross References:
BS 5098
BS 5929:Part 1
ISO 5492