Foreword

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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis.

This second edition cancels and replaces the first edition (ISO 16820:2004), of which it constitutes a minor revision. Information on using the Thurstonian δ approach and a citation for a new Reference [7] has been added in 5.1.

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BS ISO 16820:2019

Sensory analysis. Methodology. Sequential analysis

Current

Published:

31 Oct 2019