Sensory analysis -- Methodology -- Evaluation of food products by methods using scales
This standard has been revised by ISO 4121:2003
Three sections are given: 1. guidance and general conditions for two types of test; 2. tests using interval or ratio scales, for the evaluation of food products by the allocation of scores; 3. tests used evaluating specific food products, consisting of classifying these products as a whole or by their particular attributes, using ordinal scales, by means of a score or expression.
A standard is reviewed every 5 years
Revisions / Corrigenda