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ISO 5495

Sensory analysis — Methodology — Paired comparison test

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Organization: ISO
Publication Date: 15 November 2005
Status: active
Page Count: 26
ICS Code (Sensory analysis): 67.240

Document History

ISO 5495
February 15, 2016
Sensory analysis - Methodology - Paired comparison test AMENDMENT 1
A description is not available for this item.
ISO 5495
July 15, 2006
Sensory analysis — Methodology — Paired comparison test TECHNICAL CORRIGENDUM 1
A description is not available for this item.
ISO 5495
November 15, 2005
Sensory analysis — Methodology — Paired comparison test
A description is not available for this item.
ISO 5495
January 1, 1983
Sensory Analysis - Methodology - Paired Comparison Test
A description is not available for this item.

References

This document is referenced by:
ISO 6658 - Sensory analysis - Methodology - General guidance
Published by ISO on July 1, 2017
This document gives general guidance on the use of sensory analysis. It describes tests for the examination of foods and other products by sensory analysis, and includes some general information on...
This document is referenced by:
DIN EN ISO 11136 - Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014 + Amd 1:2020) (includes Amendment :2020)
Published by DIN on November 1, 2020
A description is not available for this item.
This document is referenced by:
DIN EN ISO 11136 - Sensorische Analyse - Methodologie - Allgemeiner Leitfaden fuer die Durchfuehrung hedonischer Pruefungen (Verbrauchertests) in einem kontrollierten Umfeld (ISO 11136:2014 + Amd 1:2020); Deutsche Fassung EN ISO 11136:2017 + A1:2020
Published by DIN on November 1, 2020
A description is not available for this item.
This document is referenced by:
EN ISO 11136 - Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area
Published by CEN on May 1, 2017
This International Standard describes approaches for measuring, within a controlled area, the degree to which consumers like or relatively like products. It uses tests based on collecting consumers'...
This document is referenced by:
DIN ISO 16779 - Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs (ISO 16779:2015)
Published by DIN on May 1, 2018
Diese Internationale Norm legt Verfahren zur Ermittlung und Überprüfung der Mindesthaltbarkeit von Lebensmitteln unter Anwendung sensorischer Prüfverfahren fest. Die zu bewertenden sensorischen...
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