{"id":590014,"date":"2024-11-05T21:11:16","date_gmt":"2024-11-05T21:11:16","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/iso-132992003\/"},"modified":"2024-11-05T21:11:16","modified_gmt":"2024-11-05T21:11:16","slug":"iso-132992003","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/iso\/iso-132992003\/","title":{"rendered":"ISO 13299:2003"},"content":{"rendered":"

ISO 13299:2003 describes the overall process for developing a sensory profile. Sensory profiles can be established for products such as foods and beverages, and can also be useful in studies of human cognition and behaviour. Some applications of sensory profiling are:<\/p>\n