BS 5929-1:1986

$102.76

Methods for sensory analysis of food – General guide to methodology

Published By	Publication Date	Number of Pages
BSI	1986	22

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Description

Background for users of sensory methods, general requirements, procedures and interpretation of results. Guidance on choice of procedure appropriate to a particular problem.

Additional information

Status	Withdrawn
Title	Methods for sensory analysis of food – General guide to methodology
Replaces	01-0000000000, BS 5929-1:1980
Publisher	BSI
Committee	AW/12
Pages	22
Publication Date	1986-07-31
Withdrawn Date	2006-01-12
Replaced By	BS ISO 6658:2005
ISBN	0 580 15272 3
Standard Number	BS 5929-1:1986, ISO 6658-1985
Identical National Standard Of	ISO 6658
Descriptors	Personnel, Sensory analysis (food), Statistical testing, Experimental design, Food testing, Testing conditions, Comparative tests, Food products, Statistical methods of analysis
ICS Codes	67.240 - Sensory analysis

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BS 5929-1:1986

$102.76


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