AS 2542.2.1-1982

Sensory analysis of foods, Part 2.1: Specific methods - Paired comparison test

Standards Australia , 01/01/1982

Publisher: AS

File Format: PDF

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Description

Standard By:Standards Australia , 01/01/1982

Published:01/01/1982

Pages:7

File Size:1 file , 46 KB

Language:English

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Sets out a procedure for comparing the sensory properties of two food samples. The paired comparison test may be used to determine in what way a particular property differs between the two samples (e.g. more sweet or less sweet) or to establish whether one of the samples is preferred.