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Sensory analysis. Methodology. Method of investigating sensitivity of taste.
Automatically translated name:
SENSORY ANALYSIS. METHODOLOGY. METHOD OF INVESTIGATING SENSITIVITY OF TASTE.
STANDARD published on 16.1.2013
Designation standards: UNE-ISO 3972:2013
Publication date standards: 16.1.2013
The number of pages: 26
Approximate weight : 78 g (0.17 lbs)
Country: Spanish technical standard
Category: Technical standards UNE
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