BUREAU OF INDIAN STANDARDS
Programme of Work
FAD28 : Test methods for food products
- Scope : Standardization in the field of - Horizontal methods of test for food products including physical, chemical and sensory evaluation excluding the microbiological methods of test covered under the scope of FAD 31 and methods of test for estimation of pesticide residues covered under the scope of FAD 27.
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Liaison :ISO/TC 34 - Food products - Participating (P)
ISO/TC 34/CAG - Chair's Advisory Group
ISO/TC 34/SC 12 - Sensory analysis - Participating (P)
ISO/TC 34/WG 14 - Vitamins, carotenoids and other nutrients
ISO/TC 34/WG 20
ISO/TC 34/WG 21
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IS 10226 (Part 1) : 1982 ISO 5498 Reviewed In : 2020 |
Method for determination of crude fibre content in - food products: Part 1 general method
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December, 2020
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Identical under dual numbering
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IS 10226 (Part 2) : 1982 ISO 6541 Reviewed In : 2020 |
Method for determination of crude fibre content in food products: Part 2 modified scharrer method
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December, 2020
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Indigenous
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IS 10641 : 1983 Reviewed In : 2020 |
Recommended methods for determination of aroma and taste thresholds
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December, 2020
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Indigenous
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IS 10642 : 2023 |
Consumer Sensory Evaluation of Foods and Beverages � Guide
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Indigenous
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IS 10643 : 2023 |
Sensory Evaluation Procedure to Establish Guidelines for Open Dating Processed Food Products
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Indigenous
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IS 11062 : 2019 Reviewed In : 2023 |
Method for estimation of total dietary fibre in foodstuffs (First Revision)
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August, 2023
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Indigenous
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IS 15285 : 2016 ISO 5496 : 2006 Reviewed In : 2021 |
Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours (First Revision)
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August, 2021
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1
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Identical under dual numbering
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IS 15286 : 2003 ISO 5497 Reviewed In : 2023 |
Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not feasible
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August, 2023
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Identical under dual numbering
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IS 15315 : 2003 ISO 6564 Reviewed In : 2019 |
Sensory analysis - Methodology - Flavour profile methods
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January, 2019
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Identical under dual numbering
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IS 15316 : 2016 ISO 8589 : 2007 Reviewed In : 2021 |
Sensory analysis - General guidance for the design of test rooms (First Revision)
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August, 2021
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1
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Identical under dual numbering
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IS 15317 : 2017 ISO 8586 : 2012 Reviewed In : 2022 |
Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
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April, 2022
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Identical under dual numbering
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IS 15642 (Part 1 and 2) : 2006 Reviewed In : 2020 |
Quick methods for detection of adulterants/contaminants in common food products
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December, 2020
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1
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Indigenous
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IS 15733 : 2006 Reviewed In : 2020 |
Portable kit for quick detection of adulterants/contaminants in common food products - Specification
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December, 2020
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Indigenous
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IS 16639 : 2018 ISO 20633 : 2015 Reviewed In : 2022 |
Infant formula and adult nutritionals - Determination of vitamin E and vitamin A by normal phase high performance liquid chromatography
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April, 2022
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Identical under dual numbering
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IS 16640 : 2018 ISO 20634 : 2015 Reviewed In : 2022 |
Infant formula and adult nutritionals - Determination of vitamin B12 by reversed phase high performance liquid chromatography (RP - HPLC)
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April, 2022
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Identical under dual numbering
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IS 16641 : 2018 ISO 20638 : 2015 Reviewed In : 2022 |
Infant formula - Determination of nucleotides by liquid chromatography
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April, 2022
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Identical under dual numbering
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IS 16642 : 2018 ISO 20639 : 2015 Reviewed In : 2022 |
Infant formula and adult nutritionals - Determination of pantothenic acid by ultra high performance liquid chromatography and tandem mass spectrometry method (UHPLC - MS/MS)
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April, 2022
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Identical under dual numbering
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IS 16643 : 2018 ISO 26642 : 2010 Reviewed In : 2022 |
Food products - Determination of the glycaemic index (GI) and recommendation for food classification
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April, 2022
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Identical under dual numbering
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IS 16649 : 2018 ISO 20637 : 2015 Reviewed In : 2022 |
Infant formula and adult nutritionals - Determination of Myo - Inositol by liquid chromatography and pulsed amperometry
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April, 2022
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Identical under dual numbering
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IS 17176 : 2019 ISO 20635 : 2018 |
Infant Formula and Adult Nutritionals — Determination of Vitamin C by ( Ultra ) High Performance Liquid Chromatography with Ultraviolet Detection ( ( U ) HPLC-UV )
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Identical under dual numbering
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IS 17177 : 2019 ISO 20636 : 2018 |
Infant formula and adult nutritionals - Determination of vitamin d by liquid chromatography - Mass spectrometry
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Identical under dual numbering
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IS 17178 : 2019 ISO 18787 : 2017 |
Food stuffs - Determination of water activity
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Identical under dual numbering
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IS 17379 : 2020 ISO 20647 : 2015 |
Infant Formula and Adult Nutritionals — Determination of Total Iodine — Inductively Coupled Plasma Mass Spectrometry ( ICP-MS )
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Identical under dual numbering
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IS 17668 : 2021 ISO 21468 : 2020 |
Infant formula and adult nutritionals Determination of free and total choline and free and total carnitine Liquid chromatography tandem mass spectrometry HPLC-MSMS
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Identical under dual numbering
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IS 17669 : 2021 ISO 21470 : 2020 |
Infant formula and adult nutritionals Simultaneous determination of total vitamins B1 B2 B3 and B6 Enzymatic digestion and LC-MSMS
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Identical under dual numbering
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IS 17670 : 2021 ISO 23305 : 2020 |
Fortified milk powders infant formula and adult nutritionals Determination of total biotin by liquid chromatography coupled with immunoaffinity column clean-up extraction
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Identical under dual numbering
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IS 17671 : 2021 ISO 23443 : 2020 |
Infant formula and adult nutritionals Determination of beta-carotene lycopene and lutein by reversed-phase ultra-high performance liquid chromatography RP-UHPLC
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Identical under dual numbering
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IS 17822 : 2022 ISO 8588 : 2017 |
Sensory analysis Methodology A - not A Test
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Identical under dual numbering
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IS 17823 : 2022 ISO 11037 : 2011 |
Sensory Analysis Guidelines for Sensory Assessment of the Colour of Products
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Identical under dual numbering
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IS 17824 : 2022 ISO 4120 : 2021 |
Sensory analysis Methodology Triangle test
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Identical under dual numbering
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IS 17825 : 2022 ISO 3972:2011 |
Sensory analysis Methodology Method of investigating sensitivity of taste
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Identical under dual numbering
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IS 17826 : 2022 ISO 10399 : 2017 |
Sensory analysis Methodology Duo-trio Test
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Identical under dual numbering
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IS 17827 : 2022 ISO 6658 : 2017 |
Sensory Analysis Methodology General Guidance
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Identical under dual numbering
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IS 17828 : 2022 ISO 11035 : 1994 |
Sensory analysis Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
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Identical under dual numbering
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IS 17829 : 2022 ISO 5495 : 2005 |
Sensory analysis Methodology Paired Comparison Test
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Identical under dual numbering
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IS 17830 : 2022 ISO 8587 : 2006 |
Sensory analysis Methodology Ranking
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Identical under dual numbering
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IS 17831 : 2022 ISO 11036 : 1994 |
Sensory Analysis Methodology Texture Profile
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Identical under dual numbering
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IS 18113 : 2023 ISO/TR 23304 : 2021 |
FOOD PRODUCTS GUIDANCE ON HOW TO EXPRESS VITAMINS AND THEIR VITAMERS CONTENT
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Identical under dual numbering
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IS 18364 : 2023 ISO 11132:2021 |
Sensory analysis Methodology Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
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Identical under dual numbering
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IS 18365 (Part 1) : 2023 ISO 13300-1:2006 |
Sensory Analysis � General Guidance for the Staff of a Sensory Evaluation Laboratory � Part 1: Staff Responsibilities
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Identical under dual numbering
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IS 18365 (Part 2) : 2023 ISO 13300-2:2006 |
Sensory Analysis � General Guidance for the Staff of a Sensory Evaluation Laboratory � Part 2: Recruitment and Training of Panel Leaders
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Identical under dual numbering
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IS 18367 : 2023 ISO 13301:2018 |
Sensory Analysis � Methodology � General Guidance for Measuring Odour, Flavour and Taste Detection Thresholds by a Three-Alternative Forced-Choice (3-AFC) Procedure
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Identical under dual numbering
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IS 18368 : 2023 ISO 16779:2015 |
Sensory Analysis � Assessment (Determination and Verification) of the Shelf Life of Foodstuffs
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Identical under dual numbering
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IS 18369 : 2023 ISO 20613:2019 |
Sensory Analysis� General Guidance for the Application of Sensory Analysis in Quality Control
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Identical under dual numbering
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IS 18370 : 2023 ISO 20784:2021 |
Sensory Analysis � Guidance on Substantiation for Sensory and Consumer Product Claims
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Identical under dual numbering
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IS 18372 : 2023 ISO 13299 : 2016 |
Sensory Analysis � Methodology � General Guidance for Establishing A Sensory Profile
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Identical under dual numbering
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IS/ISO 21466 : 2019 ISO 21446 : 2019 |
Infant Formula and Adult Nutritionals Determination of Trans and Total cis trans Vitamin K1 Content Normal Phase HPLC
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Identical under single numbering
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IS 5126 : 2016 ISO 5492 : 2008 Reviewed In : 2021 |
Sensory analysis - Vocabulary (Second Revision)
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August, 2021
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1
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Identical under dual numbering
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IS 5398 : 1969 Reviewed In : 2020 |
Methods for estimation of thiamine (Vitamin B1) in foodstuffs
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December, 2020
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Indigenous
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IS 5399 : 1969 Reviewed In : 2020 |
Methods for estimation of riboflavin (Vitamin B2) in, foodstuffs
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December, 2020
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Indigenous
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IS 5400 : 1969 Reviewed In : 2020 |
Methods for estimation of nicotinic acid (Niacin) in foodstuffs
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December, 2020
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Indigenous
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IS 5835 : 1970 Reviewed In : 2020 |
Method for estimation of vitamin D in foodstuffs
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December, 2020
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Indigenous
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IS 5838 : 1970 Reviewed In : 2020 |
Methods for estimation of vitamin C in foodstuffs
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December, 2020
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Indigenous
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IS 5886 : 1970 Reviewed In : 2020 |
Methods for estimation of carotenes and vitamin A (Retinol) in foodstuffs
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December, 2020
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Indigenous
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IS 6273 (Part 1) : 2024 |
Guide for Sensory Evaluation of Foods Part 1 - Optimum Requirements
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Indigenous
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IS 6273 (Part 2) : 1971 Reviewed In : 2019 |
Guide for sensory evaluation of foods: Part 2 methods and evaluation cards
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January, 2019
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Indigenous
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IS 6273 (Part 3/Sec 1) : 1983 Reviewed In : 2023 |
Guide for sensory evaluation of foods: Part 3 statistical analysis of data: Sec 1 difference/preference tests (First Revision)
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January, 2023
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Indigenous
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IS 6273 (Part 3/Sec 2) : 2023 |
Sensory Evaluation of Foods � Guide: Part 3 Statistical Analysis of Data Section 2 Ranking and Scoring Tests
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Indigenous
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IS 7219 : 1973 Reviewed In : 2020 |
Method for determination of protein in foods and feeds
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December, 2020
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1
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Indigenous
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IS 7234 : 1974 Reviewed In : 2020 |
Method for estimation of folic acid in foodstuffs
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December, 2020
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Indigenous
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IS 7235 : 1974 Reviewed In : 2020 |
Method for estimation of tocopherols (Vitamin E) in foodstuffs
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December, 2020
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Indigenous
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IS 7481 : 1974 Reviewed In : 2020 |
Method for determination of protein efficiency ratio (Per)
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December, 2020
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1
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Indigenous
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IS 7529 : 1975 Reviewed In : 2020 |
Method for estimation of vitamin B 12 in foodstuffs
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December, 2020
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Indigenous
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IS 7530 : 1975 Reviewed In : 2020 |
Method for estimation of pyridoxine (Vitamin B6) in foodstuffs
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December, 2020
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Indigenous
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IS 7815 : 1975 Reviewed In : 2020 |
Method for estimation of amino acids in food
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December, 2020
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1
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Indigenous
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IS 7997 : 2023 |
Tasting Products of Intense Flavour � Guide
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Indigenous
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IS 8077 : 1976 Reviewed In : 2020 |
Procedure for checking temperature of quick - Frozen foods
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December, 2020
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Indigenous
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IS 8140 : 2023 |
Selection of Panel for Sensory Evaluation of Foods and Beverages � Guide
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Indigenous
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IS 8168 : 1976 Reviewed In : 2020 |
Method for determination of available lysine in foods
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December, 2020
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Indigenous
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IS 8639 : 1977 Reviewed In : 2019 |
Code for evaluation of the effect of packaging and storage on the sensory qualities of foods and beverages
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January, 2019
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Indigenous
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IS 9820 : 1981 Reviewed In : 2020 |
Method for estimation of biotin in foodstuffs
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December, 2020
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-
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Indigenous
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IS 9840 : 1981 Reviewed In : 2020 |
Method for estimation of pantothenic acid in foodstuffs
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December, 2020
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-
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Indigenous
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IS 15317 (Part 1) : 2003 ISO 8586-1 Reviewed In : 2019 |
Sensory Analysis - General Guidance for the Selection Training and Monitoring of Assessors - Part 1 Selected Assessors |
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IS 15317 (Part 2) : 2003 ISO 8586-2 Reviewed In : 2019 |
Sensory Analysis - General Guidance for the Selection Training and Monitoring of Assessors - Part 2 Experts |
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IS 15733 : 2006 Reviewed In : 2020 |
Portable kit for quick detection of adulterants contaminants in common food products - Specification |