All Standards Related to E1627

Standards

Standards Related to E1627 - Standard Practice for Sensory Evaluation of Edible Oils and Fats /

E1346-90(2010)	Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.08 Developed By: Committee E18 on Sensory Evaluation

E1697-05(2012)e1	Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.08 Developed By: Committee E18 on Sensory Evaluation

E2346-09	Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.08 Developed By: Committee E18 on Sensory Evaluation

E1871-10	Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.08 Developed By: Committee E18 on Sensory Evaluation

E1490-11	Standard Guide for Two Sensory Descriptive Analysis Approaches for Skin Creams and Lotions
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.08 Developed By: Committee E18 on Sensory Evaluation

E2610-08(2011)	Standard Test Method for Sensory Analysis—Duo-Trio Test
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.08 Developed By: Committee E18 on Sensory Evaluation

E2454-05(2011)	Standard Guide for Sensory Evaluation Methods to Determine the Sensory Shelf Life of Consumer Products
Also Available in these Collections: Annual Book of ASTM Standards Online: 15.08 Developed By: Committee E18 on Sensory Evaluation