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  • BS 5929-1:1986

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    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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    Methods for sensory analysis of food General guide to methodology

    Available format(s):  Hardcopy, PDF

    Superseded date:  12-01-2006

    Language(s):  English

    Published date:  31-07-1986

    Publisher:  British Standards Institution

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

    National foreword
    Committees responsible
    Methods
    0. Introduction
    1. Scope and field of application
    2. References
    3. Definitions
    4. General requirements
    5. Methods of test
    6. Analysis of results
    Annex
    Statistical terms
    Table
    Significance tables

    Abstract - (Show below) - (Hide below)

    Background for users of sensory methods, general requirements, procedures and interpretation of results. Guidance on choice of procedure appropriate to a particular problem.

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

    Committee AW/12
    Development Note Supersedes 85/55064 DC and BS 5929-1(1980) (09/2005)
    Document Type Standard
    Publisher British Standards Institution
    Status Superseded
    Superseded By
    Supersedes

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

    BS 5929-3:1984 Methods for sensory analysis of food Triangular test
    ISO 8588:2017 Sensory analysis — Methodology — "A" - "not A" test
    ISO 5497:1982 Sensory analysis Methodology Guidelines for the preparation of samples for which direct sensory analysis is not feasible
    BS 5929-2:1982 Methods for sensory analysis of food Paired comparison test
    BS 5929-4:1986 Methods for sensory analysis of food Flavour profile methods
    BS 5532-1:1978 Statistical terminology Glossary of terms relating to probability and general terms relating to statistics
    BS 2846-4:1976 Guide to statistical interpretation of data Techniques of estimation and tests relating to means and variances
    BS 6001-1:1972 Sampling procedures for inspection by attributes Specification for sampling plans indexed by acceptable quality level (AQL) for lot-by-lot inspection
    ISO 3972:2011 Sensory analysis — Methodology — Method of investigating sensitivity of taste
    ISO 8587:2006 Sensory analysis Methodology Ranking
    BS 5586-1:1978 Sensory analysis apparatus Specification for wine-tasting glass
    BS 6002:1979 Specification for sampling procedures and charts for inspection by variables for percent defective
    BS 5098:1975 Glossary of terms relating to sensory analysis of food
    ISO 5494:1978 Sensory analysis Apparatus Tasting glass for liquid products
    ISO 4121:2003 Sensory analysis — Guidelines for the use of quantitative response scales
    ISO 5492:2008 Sensory analysis — Vocabulary
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