• BS ISO 16779:2015

    Current The latest, up-to-date edition.

    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

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    Table of Contents - (Show below) - (Hide below)

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

    Abstract - (Show below) - (Hide below)

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

    General Product Information - (Show below) - (Hide below)

    Committee AW/12
    Development Note Supersedes 13/30245300 DC. (08/2015)
    Document Type Standard
    Publisher British Standards Institution
    Status Current
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    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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