BS 5929-1:1986, ISO 6658-1985 - Methods for sensory analysis of food. General guide to methodology

BS 5929-1:1986, ISO 6658-1985

Methods for sensory analysis of food. General guide to methodology

Status : Superseded, Withdrawn   Published : July 1986 Replaced By : BS ISO 6658:2005

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




Standard NumberBS 5929-1:1986, ISO 6658-1985
TitleMethods for sensory analysis of food. General guide to methodology
StatusSuperseded, Withdrawn
Publication Date31 July 1986
Confirm Date15 August 1992
Withdrawn Date12 January 2006
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Replaced ByBS ISO 6658:2005
ReplacesBS 5929-1:1980
International RelationshipsISO 6658
Draft Superseded By85/55064 DC
DescriptorsSensory analysis (food), Food testing, Food products, Comparative tests, Statistical testing, Statistical methods of analysis, Testing conditions, Personnel, Experimental design
ICS67.240
Title in FrenchMéthodes d'analyse sensorielle des produits alimentaires. Guide générale à la méthodologie
Title in GermanVerfahren zur sensorischen Analyse von Nahrungsmitteln. Allgemeiner Leitfaden zur Methodenlehre
CommitteeAW/12
ISBN0 580 15272 3
PublisherBSI
FormatA4
DeliveryNo
Pages22
File Size394.5 KB
Price£130.00


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