ASTM E1627 – Standard Practice for Sensory Evaluation of Edible Oils and Fats
1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.
Product Details
- Published:
- 08/01/2019
- Number of Pages:
- 5
- File Size:
- 1 file , 73 KB
- Redline File Size:
- 2 files , 180 KB
- Note:
- This product is unavailable in Russia, Ukraine, Belarus
