ISO 11036:1994
Withdrawn
View Superseded by
Sensory analysis — Methodology — Texture profile
Hardcopy , PDF
English, French
11-24-1994
04-09-2025
Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.
| Committee |
ISO/TC 34/SC 12
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy |
| Standards | Relationship |
| NEN ISO 11036 : 2012 | Identical |
| NF ISO 11036 : 1995 | Identical |
| SAC GB/T 16860 : 1997 | Identical |
| PN ISO 11036 : 1999 | Identical |
| UNE 87025:1996 | Identical |
| ISO 8587:2006 | Sensory analysis — Methodology — Ranking |
| DIN ISO 8587:2010-08 | Sensory analysis - Methodology - Ranking (ISO 8587:2006) |
| BS ISO 16779:2015 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs |
| BS ISO 13299 : 2003 | SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE |
| S.R. CWA 16814:2014 | NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD |
| BS ISO 29842 : 2011 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS |
| BS ISO 8587 : 2006 | SENSORY ANALYSIS - METHODOLOGY - RANKING |
| DIN ISO 29842:2013-04 | SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS (ISO 29842:2011) |
| ISO 29842:2011 | Sensory analysis — Methodology — Balanced incomplete block designs |
| ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs |
| 03/312775 DC : DRAFT AUG 2003 | ISO 8587 - SENSORY ANALYSIS - METHODOLOGY - RANKING |
| UNE-ISO 8587:2010 | Sensory analysis. Methodology. Ranking. |
| UNE-ISO 16779:2017 | Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs. |
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