Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

31-08-2015

Publisher

British Standards Institution

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Procedure
5 Test methods
6 Evaluation of results
7 Test report
Bibliography

Defines methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests.

Committee	AW/12
DevelopmentNote	Supersedes 13/30245300 DC. (08/2015)
DocumentType	Standard
Pages	18
PublisherName	British Standards Institution
Status	Current
Supersedes	13/30245300 DC : 0

Standards	Relationship
ISO 16779:2015	Identical

ISO 13299:2016	Sensory analysis Methodology General guidance for establishing a sensory profile
ISO 11036:1994	Sensory analysis Methodology Texture profile
ISO 10399:2004	Sensory analysis Methodology Duo-trio test
ISO 8587:2006	Sensory analysis Methodology Ranking
ISO 5495:2005	Sensory analysis — Methodology — Paired comparison test
ISO 6658:2017	Sensory analysis — Methodology — General guidance
ISO 4120:2004	Sensory analysis Methodology Triangle test
ISO 8589:2007	Sensory analysis — General guidance for the design of test rooms
ISO 11136:2014	Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area
ISO 5492:2008	Sensory analysis — Vocabulary

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BS ISO 16779:2015

Current

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory

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