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Normas DIN – AENOR
DIN ISO 16779:2017-09

DIN ISO 16779:2017-09

Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs (ISO 16779:2015); Text in German and English / Note: Date of issue 2017-08-11

Analyse sensorielle - Évaluation (détermination et vérification) de la durée de conservation des produits alimentaires (ISO 16779:2015); Texte en allemand et anglais / Attention: Date de parution 2017-08-11

Sensorische Analyse - Beurteilung (Ermittlung und Überprüfung) der Mindesthaltbarkeit von Lebensmitteln (ISO 16779:2015); Text Deutsch und Englisch / Achtung: Erscheinungsdatum 2017-08-11

Fecha Anulación:
2018-05 /Withdrawn
Equivalencias internacionales:

ISO 16779 (2015-08)

Relación con otras normas DIN:

Reemplazada por: DIN ISO 16779:2018-05

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
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