ISO 4121:1987

Sensory analysis — Methodology — Evaluation of food products by methods using scales

Three sections are given: 1. guidance and general conditions for two types of test; 2. tests using interval or ratio scales, for the evaluation of food products by the allocation of scores; 3. tests used evaluating specific food products, consisting of classifying these products as a whole or by their particular attributes, using ordinal scales, by means of a score or expression.