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Basic Details/ मूल ब्यौरा
Comment
IS Number/
आईएस संख्या
:
IS 6273 (Part 3/Sec 2):2023
IS Title/
आईएस शीर्षक
:
Sensory Evaluation of Foods � Guide: Part 3 Statistical Analysis of Data Section 2 Ranking and Scoring Tests
Superseding IS/
सुपरसीडिंग आईएस
:
IS 6273 : Part 3 : Sec 2 : 1983
Degree of Equivalence/
समतुल्यता स्तर
:
Indigenous
Number of Revisions/
पुनरीक्षणों की संख्या
:
2
Number of Amendments/
संशोधनों की संख्या
:
No amendment issued
Aspect/
पक्ष
:
Methods of tests
Language/
भाषा
:
English
Reaffirmation Year/
पुनर्पुष्टि वर्ष
:
Technical Department/
तकनीकी विभाग
:
FAD (Food and Agriculture Department)
Technical Committee/
तकनीकी समिति
:
FAD 28 (Test methods for food products Sectional Committee)
Member Secretary/
सदस्य सचिव
:
Disha Sanjay Zanwar
Other Details
Indian Standard
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Amendment : 0
Gazette Document : 2
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License : 0
Product Manual & SIT : 0
Laboratory : 0
Classification Details
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Cross Reference Details
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Composition
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Corrigendum : 0
Cross Reference Details
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Indian Standards Referred In IS IS 6273 (Part 3/Sec 2):2023
:
1
IS 5126:2016
ISO 5492 : 2008
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 03
3
IS 6200 (Part 2):2004
Statistical tests of significance: Part 2 X2 - Test (Second Revision)
MSD 03
4
IS 6200 (Part 3):2003
Statistical tests of significance: Part 3 tests for normality (Second Revision)
MSD 03
5
IS 6200 (Part 4):2008
Statistical tests of significance: Part 4 non - Parametric tests (First Revision)
MSD 03
6
IS 6273 (Part 2):2025
Guide for sensory evaluation of foods: Part 2 methods and evaluation cards
FAD 28
International Standards Referred In IS 6273 (Part 3/Sec 2):2023
Standard contains no Cross Referenced International Standard.
IS 6273 (Part 3/Sec 2):2023
is Referred in following Indian Standards :
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
Classification Details
Group
:
Food, Food Products and food processing equipments
Sub Group
:
Food safety
Sub Sub Group
:
Test Methods for Food Products
Aspect
:
Methods of tests
Certification
:
