ASTM E1627 - 11 Standard Practice for Sensory Evaluation of Edible Oils and Fats
Citing ASTM Standards
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E1871 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
E2262 Standard Practice for Estimating Thurstonian Discriminal Distances
Referenced ASTM Standards
The documents listed below are referenced within the subject standard but are not provided as part of the standard.
E1346 Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation