Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
文件核验信息（付费前可核对）
标准范围（官方英文摘要）
ISO 16779:2015 specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evaluated are changes in appearance, odour, flavour, taste, trigeminal sensation, and texture during assumed preservation periods.
It is intended to support the development of individual approaches.
ISO 16779:2015 does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this International Standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
NOTE For the purposes of calculating the shelf life, before microbiological, chemical and physical investigation results are used in addition to sensory testing.
标准信息
- 标准号
- ISO 16779:2015
- 英文标题
- Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
- 发布单位
- —
- 技术委员会
- ISO/TC 34/SC 12
- 版本 / 版次
- 1
- 状态
- 现行
- 发布日期
- 2015
- ICS 分类
- 67.240 感官分析
- 页数
- 7 页
- 官方定价
- CHF 63
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