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About This Item

 

Full Description

This document specifies a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes.

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Document History

  1. BS EN ISO 4120:2021

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    Sensory analysis. Methodology. Triangle test

    • Most Recent
  2. BS EN ISO 4120:2007


    Sensory analysis. Methodology. Triangle test

    • Historical Version
  3. BS 5929-3:1984


    Methods for sensory analysis of food-Triangular test

    • Historical Version