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About This Item

 

Full Description

Adopts ISO 8587:2006 to provide a procedure for determining the rank order in a specified attribute or criterion for three or more samples.
 

Document History

  1. AS 2542.2.6:2014

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    Sensory analysis, Part 2.6: Methodology - Ranking

    • Most Recent
  2. AS 2542.2.6-1995


    Sensory analysis of foods, Method 2.6: Specific methods - Ranking

    • Historical Version