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About This Item

 

Full Description

Sets out guidelines for measuring the magnitude of a predefined sensory characteristic, e.g. sweetness, degree of liking, by assigning a rating on a response scale. Appendices propose examples of the types of rating scales to be used and specimen answer forms.
 

Document History

  1. AS 2542.2.3:2014


    Sensory analysis, Part 2.3: Methodology - Guidelines for the use of quantitative response scales (rating)

    • Most Recent
  2. AS 2542.2.3-2007


    Sensory analysis, Part 2.3: Specific methods - Guidelines for the use of quantitative response scales (rating)

    • Historical Version
  3. AS 2542.2.3-1988

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    Sensory analysis of foods, Part 2.3: Specific methods - Rating

    • Historical Version