|
1 |
IS 10642 : 1983 |
General guidelines for consumer sensory evaluation of foods and beverages |
Methods of tests |
IS 10642 : 2023 |
|
2 |
IS 10643 : 1983 |
Sensory evaluation procedure to establish guidelines for open dating processed food products |
Methods of tests |
IS 10643 : 2023 |
|
3 |
IS 15317 : Part 1 : 2003 |
Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 1 : Selected Assessors |
Methods of tests |
IS 15317 : 2017/ISO 8586 : 2012 |
|
4 |
IS 15317 : Part 2 : 2003 |
Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 2 : Experts |
Methods of tests |
IS 15317 : 2017/ISO 8586 : 2012 |
|
5 |
IS 6273 : Part 1 : 1971 |
Guide for sensory evaluation of foods: Part 1 optimum requirements |
Methods of tests |
is 6273 (part 1) : 2024 |
|
6 |
IS 6273 : Part 3 : Sec 2 : 1983 |
Guide for sensory evaluation of foods: Part 3 statistical analysis of data: Sec 2 ranking and scoring tests (First Revision) |
Methods of tests |
IS 6273 (Part 3/Sec 2 ) 2023 |
|
7 |
IS 7997 : 1976 |
Guide for tasting products of intense flavour |
Methods of tests |
IS 7997 : 2023 |
|
8 |
IS 8140 : 1976 |
Guide for selection of panel for sensory evaluation of foods and beverages |
Methods of tests |
IS 8140 : 2023 |
