BS 5929-10:1999
Superseded
View Superseded by
Methods for sensory analysis of food General guidance and test method for assessment of the colour of foods
Hardcopy , PDF
English
10-15-1999
07-31-2011
Provides guidance and outlines a procedure for the sensory evaluation of the colours of food products by visual comparison with colour standards. Applies to solid, semi-solid, powder and liquid food products, which can be opaque, translucent, cloudy or transparent in nature, as well as glossy or matt. Excludes consumer testing, and assessment of the metamerism of colours of food products.
| Committee |
AW/12
|
| DevelopmentNote |
Supersedes 93/508337 DC (08/2004)
|
| DocumentType |
Standard
|
| Pages |
18
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| ISO 11037:1999 | Identical |
| ISO 8586-1:1993 | Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors |
| IEC 60050-845:1987 | International Electrotechnical Vocabulary (IEV) - Part 845: Lighting |
| ISO 8586-2:2008 | Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Expert sensory assessors |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
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