This standard was last reviewed and confirmed in 2012. Therefore this version remains current.
Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.
Status : PublishedPublication date : 1994-11
Edition : 1Number of pages : 14
Technical Committee:Sensory analysis
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