Methods for sensory analysis of food. General guidance and test method for assessment of the colour of foods Part 10, (15th October 1999)

• Record Type: Book
• Authors: British Standards Institution,
• Publisher Details: London : British Standards Institution
• Publication Date: 1999
• Extent: 1 online resource (18 pages)
• Subjects: 602.1841; Personnel; Colour tests; Colorimetry; Recruitment; Testing conditions; Natural lighting; Training; Visual inspection (testing); Particulate materials; Food testing; Food products; Colorants (food); Specimen preparation; Artificial lighting; Standard light source; Comparative tests; Liquids; Solids; Sensory analysis (food); Illuminance; Test equipment
• Languages: English
• Related ISBNs: 0580329259
• ISSNs: 1997-0686
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.