BS 5929-10:1999

Superseded

View Superseded by

Methods for sensory analysis of food General guidance and test method for assessment of the colour of foods

Available format(s)

Hardcopy , PDF

Superseded date

07-31-2011

Language(s)

English

Published date

10-15-1999

Publisher

British Standards Institution

Provides guidance and outlines a procedure for the sensory evaluation of the colours of food products by visual comparison with colour standards. Applies to solid, semi-solid, powder and liquid food products, which can be opaque, translucent, cloudy or transparent in nature, as well as glossy or matt. Excludes consumer testing, and assessment of the metamerism of colours of food products.

Committee	AW/12
DevelopmentNote	Supersedes 93/508337 DC (08/2004)
DocumentType	Standard
Pages	18
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS ISO 11037:2011
Supersedes	93/508337 DC : DEC 93

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IEC 60050-845:1987	International Electrotechnical Vocabulary (IEV) - Part 845: Lighting
ISO 8586-2:2008	Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors
ISO 6658:2017	Sensory analysis — Methodology — General guidance
ISO 8589:2007	Sensory analysis — General guidance for the design of test rooms
ISO 5492:2008	Sensory analysis — Vocabulary