BS ISO 16779:2015
Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
- Standard No.
- BS ISO 16779:2015
- Release Date
- 2015
- Published By
- British Standards Institution (BSI)
- Latest
- BS ISO 16779:2015
BS ISO 16779:2015 Referenced Document
- ISO 10399 Sensory analysis - Methodology - Duo-trio test*， 2017-11-30 Update
- ISO 11036 Sensory analysis — Methodology — Texture profile*， 2020-05-29 Update
- ISO 11136 Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area — Amendment 1*， 2020-01-27 Update
- ISO 13299 Sensory analysis - Methodology - General guidance for establishing a sensory profile*， 2016-03-01 Update
- ISO 4120 Sensory analysis - Methodology - Triangle test*， 2021-02-28 Update
- ISO 5492 Sensory analysis - Vocabulary; Amendment 1*， 2016-12-01 Update
- ISO 5495 Sensory analysis - Methodology - Paired comparison test; Technical Corrigendum 1
- ISO 6658 Sensory analysis - Methodology - General guidance*， 2017-07-01 Update
- ISO 8587 Sensory analysis - Methodology - Ranking; Amendment 1
- ISO 8589 Sensory analysis — General guidance for the design of test rooms AMENDMENT 1
BS ISO 16779:2015 history
- 2015 BS ISO 16779:2015 Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
