Status : Withdrawn

This standard has been revised by ISO 11036:2020

Abstract

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.

General information

  • Status
     : Withdrawn
    Publication date
     : 1994-12
    Stage
    : Withdrawal of International Standard [95.99]
  • Edition
     : 1
    Number of pages
     : 14
  • Technical Committee :
    ISO/TC 34/SC 12
    ICS :
    67.240 
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