SENSVAL: Guidelines for internal control in sensory analysis laboratories (NMKL Procedure No. 14, 2004 incl. 2013 revision)


The procedure describes internal quality control, which is divided into the following main points: • Selection of assessors • Control of the assessors (Basic taste tests, Manipulated products, Ordinary projects/experiments) • Control of the performance of a sensory experiment • Control of the data • Collaborative laboratory studies
  • Produkt ID: NMKL Pro No14
  • Copyright: NMKL
  • Edition: No 14 - 2004

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