author = { ISO/TC 34 Lebensmittelerzeugnisse AND ISO/TC 34 Food products AND ISO/TC 34 Produits alimentaires AND ISO Internationale Organisation für Normung AND ISO International Organization for Standardization AND ISO Organisation Internationale de Normalisation },

title = { ISO 5497 Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible },

edition = { 1982-09-00 } ,

publisher = {International Organization for Standardization},

keywords = { Lebensmitteluntersuchung , Probenentnahme , Sinnenprüfung , Lebensmittelprüfung , Probenvorbehandlung , Sensorik , Probenahme , Probenvorbereitung , Probekörperherstellung , Garungszustand , sensorische Lebensmittelprüfung , Probenherstellung , Probenahmeverfahren , Degree of cooking , Sampling , Sample preparation , Cooking tests , Sensory analysis , Sampling methods , Specimen preparation , Sensory analysis (food) , Food testing , Food inspection , Méthode d'échantillonnage , Echantillonnage , Préparation de échantillons , Prétraitement d'échantillion , Préparation de Spécimen d'essai , Préparation de spécimen d'essai , Préparation d'échantillon , Examen organoleptique , Essai de cuisson , Analyse sensorielle (aliment) , Conditionnement d'éprouvette , Analyse sensorielle , Essai des produits alimentaires },

year = {1982-09-00},

abstract = {Internationale Übereinstimmung mit: GB/T 12314 (1990), IDT*V09-005 (1982-09-01), IDT*PN-ISO 5497 (1998-01-02), IDT*UNE 87015 (1986-07-15), IDT*KS Q ISO 5497 (2003-08-30), IDT*UNI ISO 5497 (1987), IDT*UNI ISO 5497:1987 (1987-07-31), IDT*CSN ISO 5497 (2012-02-01), IDT*NEN-ISO 5497:2012 en (2012-08-01), IDT},

booktitle = {ISO-Regelwerk},

booktitle = {ISO-Normen},

address = { Geneve },

url = { http://slubdd.de/katalog?TN_libero_mab2 }