ISO 6564:1985
For ISO 6564:1985, item title is Sensory analysis — Methodology — Flavour profile methods; status code is 9599; successor is ISO/CD 6564; withdrawn / published date is 1985-10-24, recorded from its source on 2026-08-05.
- Identifier
- ISO 6564:1985 verified
- Item title
- Sensory analysis — Methodology — Flavour profile methods verified
- Status code
- 9599 verified
- Successor
- ISO/CD 6564
- Withdrawn / published date
- 1985-10-24 verified
Verified
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What the source says
12966,IS,,ISO 6564:1985,Sensory analysis — Methodology — Flavour profile methods,Analyse sensorielle — Méthodologie — Méthodes d'établissement du profil de la flaveur,1985-10-24,1,['67.240'],ISO/TC 34/SC 12,9599,,[12967],"['en','fr']",6,<p>Specification of a family of methods for describing and assessing the flavour of food products by qualified and trained assessors. The methods consists of procedures for describing and assessing in a reproducible way. The seperate attributes contributing to the formation of the overall impression given by the product are identified and their intensity assessed in order to build up a description of the flavour of the product. A annex A gives an example of c
— 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