BS 5098:1975
Superseded
View Superseded by
Glossary of terms relating to sensory analysis of food
Hardcopy , PDF
English
05-30-1975
06-15-1992
Terms with French equivalents where appropriate, definitions classified into basic, relating to personnel, to methods and to the senses. Alphabetical indexes.
| Committee |
AW/12
|
| DocumentType |
Standard
|
| Pages |
16
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| BS 5929-4:1986 | Methods for sensory analysis of food Flavour profile methods |
| BS 5929-2:1982 | Methods for sensory analysis of food Paired comparison test |
| BS 5929-6:1989 | Methods for sensory analysis of food Ranking |
| BS 4585-7:1989 | Methods of test for spices and condiments Determination of Scoville index of chillies |
| BS 5929-1:1986 | Methods for sensory analysis of food General guide to methodology |
| BS 6325:1982 | Glossary of terms relating to black tea |
| BS 5929-5:1988 | Methods for sensory analysis of food \'A\'-\'not A\' test |
| BS 4727-4:GRP01(1971) : 1971 | GLOSSARY OF ELECTROTECHNICAL POWER TELECOMMUNICATION ELECTRONICS LIGHTING & COLOUR TERMS - TERMS PARTICULAR TO LIGHTING & COLOUR - RADIATION AND PHOTOMETRY |
| BS 4727-4:GRP02(1971) : 1971 | GLOSSARY OF ELECTROTECHNICAL POWER TELECOMMUNICATION ELECTRONICS LIGHTING & COLOUR TERMS - TERMS PARTICULAR TO LIGHTING & COLOUR - VISION AND COLOUR TERMINOLOGY |
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