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Indian Standard Details

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Basic Details
IS Number : IS 6273 (Part 3/Sec 2) : 1983
Reviewed In : 2019
IS Title [Eng-Hn] : Guide for sensory evaluation of foods: Part 3 statistical analysis of data: Sec 2 ranking and scoring tests (First Revision)
No of Revision : 1
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 28 ( Test methods for food products )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Food safety
Sub Sub Group : Test Methods for Food Products
Aspects: Methods of tests
Certification:
Ministry :
Short Commom Man's Title: sensory evaluation of foods
Itchs:
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 6273 : Part 3 : Sec 2 : 1983 :
SNo IS Number Title Technical Committee
1
IS 5126 : 2016 Sensory analysis - Vocabulary (Second Revision) FAD 28
2
IS 6200 : Part 1 : 2018 Statistical tests of significance: Part 1 normal, t - And f - Tests (Fourth Revision) MSD 3
3
IS 6200 : Part 2 : 2004 Statistical tests of significance: Part 2 X2 - Test (Second Revision) MSD 3
4
IS 6200 : Part 3 : 2003 Statistical tests of significance: Part 3 tests for normality (Second Revision) MSD 3
5
IS 6200 : Part 4 : 2008 Statistical tests of significance: Part 4 non - Parametric tests (First Revision) MSD 3
6
IS 6273 : Part 2 : 1971 Guide for sensory evaluation of foods: Part 2 methods and evaluation cards FAD 28
International Standards Refered In IS 6273 : Part 3 : Sec 2 : 1983 Standard contains no Cross Referenced International Standard.
IS 6273 : Part 3 : Sec 2 : 1983 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 8153 : 1986 Method for sensory evaluation of fresh fruits (First Revision) FAD 10
2 IS 8639 : 1977 Code for evaluation of the effect of packaging and storage on the sensory qualities of foods and beverages FAD 28
3 IS 15285 : 2016 Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours (First Revision) FAD 28
4 IS 15315 : 2003 Sensory analysis - Methodology - Flavour profile methods FAD 28
5 IS 15317 : Part 1 : 2003 Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 1 : Selected Assessors FAD 28
6 IS 15317 : Part 2 : 2003 Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 2 : Experts FAD 28