BS 5929-1:1986
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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
Hardcopy , PDF
01-12-2006
English
07-31-1986
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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
Background for users of sensory methods, general requirements, procedures and interpretation of results. Guidance on choice of procedure appropriate to a particular problem.
| Committee |
AW/12
|
| DevelopmentNote |
Supersedes 85/55064 DC and BS 5929-1(1980) (09/2005)
|
| DocumentType |
Standard
|
| Pages |
22
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| 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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