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BS 4585-7:1989
Methods of test for spices and condiments Determination of Scoville index of chillies
Methods of test for spices and condiments Determination of Scoville index of chillies
Vydáno: 1989-11-30
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BS ISO 16779:2015
Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
Vydáno: 2015-08-31
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BS ISO 8588:2017
Sensory analysis. Methodology. "A". "not A" test
Sensory analysis. Methodology. "A". "not A" test
Vydáno: 2017-07-31
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BS EN ISO 8589:2010+A1:2014
Sensory analysis. General guidance for the design of test rooms
Sensory analysis. General guidance for the design of test rooms
Vydáno: 2014-12-31
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BS EN ISO 13299:2016 - TC
Tracked Changes. Sensory analysis. Methodology. General guidance for establishing a sensory profile
Tracked Changes. Sensory analysis. Methodology. General guidance for establishing a sensory profile
Vydáno: 2020-02-26
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BS ISO 16820:2019
Sensory analysis. Methodology. Sequential analysis
Sensory analysis. Methodology. Sequential analysis
Vydáno: 2019-10-09
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BS ISO 29842:2024 - TC
Tracked Changes. Sensory analysis. Methodology. Balanced incomplete block designs
Tracked Changes. Sensory analysis. Methodology. Balanced incomplete block designs
Vydáno: 2024-07-08
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BS ISO 16657:2023
Sensory analysis. Apparatus. Olive oil tasting glass
Sensory analysis. Apparatus. Olive oil tasting glass
Vydáno: 2023-06-12
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BS ISO 16657:2023 - TC
Tracked Changes. Sensory analysis. Apparatus. Olive oil tasting glass
Tracked Changes. Sensory analysis. Apparatus. Olive oil tasting glass
Vydáno: 2023-06-16
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BS EN ISO 8586:2023 - TC
Tracked Changes. Sensory analysis. Selection and training of sensory assessors
Tracked Changes. Sensory analysis. Selection and training of sensory assessors
Vydáno: 2023-05-17
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