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DIN ISO 16779:2018-05
Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs (ISO 16779:2015)
| Fecha edición: |
2018-05-01
En Vigor
|
|---|---|
| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | Measurements of product changes over time provide a basis for the determination and verification of the shelf life of foodstuffs. This document specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. It is intended to support the development of individual approaches. For the purposes of calculating the shelf life, microbiological, chemical and physical investigations results are used in addition to sensory testing. |
| Keywords: | Assessment|Best before date|Dates|Definitions|Durability|Evaluations|Food control|Food products|Food testing|Odours|Sensory analysis|Sensory analysis (food)|Shelf life|Storage|Storage condition|Storage time|Taste|Testing|Texture|Verification |
| ICS: | 67.240 - Análisis sensorial |
| CTN: | |
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Equivalencia Internacional |
Idéntica ISO 16779:2015 |
|
Reemplazo Normas |
Reemplaza a DIN 10968:2003-12 Reemplaza a DIN ISO 16779:2017-09 |










