Customer Support: +353 (0)1 857 6730

Corporate Website About Us
  • There are no items in your cart
Please enter a keyword to search
Advanced search
Home
AS
AS 2542.1.1-1984

AS 2542.1.1-1984

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Sensory analysis of foods General guide to methodology - General requirements

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Superseded date

23-11-2022

Language(s)

English

Published date

01-01-1984

Publisher

Standards Australia

1 - AS 2542.1.1-1984 SENSORY ANALYSIS OF FOODS - GENERAL GUIDE TO METHODOLOGY - GENERAL REQUIREMENTS
1 - FOREWORD
1 - 1 SCOPE.
1 - 2 REFERENCED DOCUMENTS.
1 - 3 DEFINITIONS.
1 - 4 TESTING AREA.
2 - 5 APPARATUS.
2 - 6 TEST SAMPLES.
2 - 7 SAMPLE PREPARATION AND PRESENTATION.
2 - 8 ASSESSORS.
2 - 9 BIBLIOGRAPHY.

Describes in general terms requirements for testing area apparatus, sample preparation and assessors used in sensory analysis of foods.

This standard sets out in general terms the requirements for the testing area, apparatus, sample preparation, and selection of test panels for carrying out the sensory analysis of foods.NOTE: The most important considerations in sensory testing are experimental design, and physiological and psychological aspects. These aspects are covered in greater depth in AS 2542.1.2, AS 2542.1.3 and AS 2542.1.4, and also in AS 2542.2.

Committee
FT-022
DocumentType
Standard
ISBN
0 7262 3463 X
Pages
2
PublisherName
Standards Australia
Status
Superseded
SupersededBy
Supersedes
UnderRevision

AS 2542.2.5-1991 Sensory analysis of foods Specific methods - 'A - not A' test
AS 2542.2.6-1995 Sensory analysis of foods Specific methods - Ranking
AS 2542.2.6-1995 Sensory analysis of foods Specific methods - Ranking
AS 2542.1.3-1995 Sensory analysis of foods General guide to methodology - Selection of assessors

View more information
€14.54
Excluding VAT
EUR
CAD
CHF
CNY
DKK
EUR
GBP
HKD
IDR
INR
JPY
KRW
MXN
NOK
NZD
SEK
SGD
USD
ZAR
Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
01
02
03
04
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20

Access your standards online with a subscription

Features

  • Simple online access to standards, technical information and regulations.

  • Critical updates of standards and customisable alerts and notifications.

  • Multi-user online standards collection: secure, flexible and cost effective.

Get in touch with us