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Indian Standard Details

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Basic Details
IS Number : IS 6273 (Part 3/Sec 1):1983
IS Title [Eng-Hn] : Guide for sensory evaluation of foods: Part 3 statistical analysis of data: Sec 1 difference/preference 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 : Detection of food borne pathogens
Aspects: Methods of tests
Certification:
Ministry :
Short Commom Man's Title:
Itchs:
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 6273 : Part 3 : Sec 1 : 1983 :
SNo IS Number Title Technical Committee
1
IS 5126 : 2016 Sensory analysis - Vocabulary (Second Revision) FAD 28
2
IS 3025 : Part 27 : Sec 3 : 2021 Methods of Sampling and Test (Physical and Chemical) for Water and Wastewater Part 27 Cyanides Section 3 Methods Using Continuous Flow Analysis (CFA) CHD 36
International Standards Refered In IS 6273 : Part 3 : Sec 1 : 1983 Standard contains no Cross Referenced International Standard.
IS 6273 : Part 3 : Sec 1 : 1983 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 8639 : 1977 Code for evaluation of the effect of packaging and storage on the sensory qualities of foods and beverages FAD 28
2 IS 15285 : 2016 Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours (First Revision) FAD 28
3 IS 15315 : 2003 Sensory analysis - Methodology - Flavour profile methods FAD 28
4 IS 15317 : Part 1 : 2003 Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 1 : Selected Assessors FAD 28
5 IS 15317 : Part 2 : 2003 Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 2 : Experts FAD 28
6 IS 10643 : 1983 Sensory evaluation procedure to establish guidelines for open dating processed food products FAD 28
7 IS 8140 : 1976 Guide for selection of panel for sensory evaluation of foods and beverages FAD 28
8 IS 6273 : Part 3 : Sec 1 : 1983 Guide for sensory evaluation of foods: Part 3 statistical analysis of data: Sec 1 difference/preference tests (First Revision) FAD 28