International Union of Arab Master Chefs

Évaluation sensorielle des plats : référence IUOAMC pour l’observation, la preuve et la décision

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Article number

8492/2026

Approved article code

IUOAMC-ART-2026-8492

Protection number

IUOAMC-IP-2026-8492

Article author

Ahmad Issam Maadarani

Reference

IUOAMC-SJER 1.0. Original IUOAMC operational workflow, tables and hypothetical teaching examples. Supporting sources and their scope are listed in the article.

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