ISO 16779:2015
Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs
- Standard No.
- ISO 16779:2015
- Release Date
- 2015
- Published By
- International Organization for Standardization (ISO)
- Latest
- ISO 16779:2015
ISO 16779:2015 Referenced Document
- ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test
- ISO 11036:1994 Sensor analysis - Methodology - Texture profile
- ISO 11136:2014 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area
- ISO 13299:2003 Sensory analysis - Methodology - General guidance for establishing a sensory profile
- ISO 4120:2004 Sensory analysis - Methodology - Triangle test
- ISO 5492:2008 Sensory analysis - Vocabulary
- ISO 5495:2005 Sensory analysis - Methodology - Paired comparison test
- ISO 6658:2005 Sensory analysis - Methodology - General guidance
- ISO 8587:2006 Sensory analysis - Methodology - Ranking
- ISO 8589:2007 Sensory analysis - General guidance for the design of test rooms
ISO 16779:2015 history
- 2015 ISO 16779:2015 Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs
