BS ISO 16779:2015
Current
The latest, up-to-date edition.
Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
Hardcopy , PDF
English
31-08-2015
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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 |
| 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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