ISO 13299:2003
For ISO 13299:2003, item title is Sensory analysis — Methodology — General guidance for establishing a sensory profile; status code is 9599; successor is ISO 13299:2016; withdrawn / published date is 2003-03-03, recorded from its source on 2026-08-05.
- Identifier
- ISO 13299:2003 verified
- Item title
- Sensory analysis — Methodology — General guidance for establishing a sensory profile verified
- Status code
- 9599 verified
- Successor
- ISO 13299:2016
- Withdrawn / published date
- 2003-03-03 verified
Verified
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What the source says
37227,IS,,ISO 13299:2003,Sensory analysis — Methodology — General guidance for establishing a sensory profile,Analyse sensorielle — Méthodologie — Directives générales pour l'établissement d'un profil sensoriel,2003-03-03,1,['67.240'],ISO/TC 34/SC 12,9599,,[58042],"['en','fr']",24,"<p>ISO 13299:2003 describes the overall process for developing a sensory profile. Sensory profiles can be established for products such as foods and beverages, and can also be useful in studies of human cognition and behaviour. Some applications of sensory profiling are:</p><ul><li>to develop or change a product;</li><li>to define a product, production standard or trading standard in terms of its sensory attribute
— isopublicstorageprod.blob.core.windows.net, retrieved 2026-08-05
Source
- isopublicstorageprod.blob.core.windows.nethttps://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv