Scope:
This International Standard 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.
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| Standard number | MS ISO 16779:2015 |
| Title and Sub-titles | Sensory analysis – Assessment (determination and verification) of the shelf life of foodstuffs |
| Status | Current |
| Replaces | |
| Replaced by | |
| Edition | First |
| Technical Committee | MSB/TC 4 - Food Products |
| ICS | 67.240 |
| Publication date | 2017/04/29 |
| Corrected version | |
| Government Notice No. | General Notice No. 619 of 2017 |
| Number of Pages | 7 |
| Amendments/ Corrigendums | |
| Availability | Yes |
| Note |