BS 5929-2:1982
Superseded
View Superseded by
Methods for sensory analysis of food Paired comparison test
Hardcopy , PDF
English
12-31-1982
05-31-2016
Foreword
Cooperating organizations
Method
1. Scope
2. Definitions
3. Principle
4. Apparatus
5. Sampling
6. General test conditions
7. Procedure
8. Expression and interpretation of results
9. Test report
Appendices
A. Specimen answer forms
B. Practical examples of application
Tables
1. One-sided test
2. Two-sided test
Gives details of assessors and procedure with expression and interpretation of results for one- and two-sided tests, whether or not \'forced choice\' technique is chosen. This Part supplements Part 1.
| Committee |
AW/12
|
| DevelopmentNote |
Supersedes 77/51682 DC (09/2005)
|
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| BS 5929-6:1989 | Methods for sensory analysis of food Ranking |
| BS 5929-1:1986 | Methods for sensory analysis of food General guide to methodology |
| BS 5532-1:1978 | Statistical terminology Glossary of terms relating to probability and general terms relating to statistics |
| BS 5929-1:1980 | Methods for sensory analysis of food Introduction and general guide to methodology |
| BS 5098:1975 | Glossary of terms relating to sensory analysis of food |
| BS 5532-3:1984 | Glossary of terms relating to the design of experimentsStatistical terminology |
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