Over deze norm
||Beleidscommissie Landbouw & Levensmiddelen
NEN-ISO 16779 specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evaluated are changes in appearance, odour, flavour, taste, trigeminal sensation, and texture during assumed preservation periods. It is intended to support the development of individual approaches. This International Standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this International Standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
||Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs