BS 5098:1975

Superseded

View Superseded by

Glossary of terms relating to sensory analysis of food

Available format(s)

Hardcopy , PDF

Superseded date

15-06-1992

Language(s)

English

Published date

30-05-1975

Publisher

British Standards Institution

Terms with French equivalents where appropriate, definitions classified into basic, relating to personnel, to methods and to the senses. Alphabetical indexes.

Committee	AW/12
DocumentType	Standard
Pages	16
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS 5098:1992

BS 5929-4:1986	Methods for sensory analysis of food Flavour profile methods
BS 5929-2:1982	Methods for sensory analysis of food Paired comparison test
BS 5929-6:1989	Methods for sensory analysis of food Ranking
BS 4585-7:1989	Methods of test for spices and condiments Determination of Scoville index of chillies
BS 5929-1:1986	Methods for sensory analysis of food General guide to methodology
BS 6325:1982	Glossary of terms relating to black tea
BS 5929-5:1988	Methods for sensory analysis of food \'A\'-\'not A\' test

BS 4727-4:GRP01(1971) : 1971	GLOSSARY OF ELECTROTECHNICAL POWER TELECOMMUNICATION ELECTRONICS LIGHTING & COLOUR TERMS - TERMS PARTICULAR TO LIGHTING & COLOUR - RADIATION AND PHOTOMETRY
BS 4727-4:GRP02(1971) : 1971	GLOSSARY OF ELECTROTECHNICAL POWER TELECOMMUNICATION ELECTRONICS LIGHTING & COLOUR TERMS - TERMS PARTICULAR TO LIGHTING & COLOUR - VISION AND COLOUR TERMINOLOGY