International Union of Arab Master Chefs
Sensory Evaluation of Dishes: The IUOAMC Reference for Observation, Evidence and Judging Decisions
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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.
Open online reference
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