SENSORY ANALYSIS. METHODOLOGY. GENERAL GUIDANCE.
€69.00
SENSORY ANALYSIS. METHODOLOGY. DUO-TRIO TEST.
€40.00
BEER FLAVOUR TERMINOLOGY
€50.00
SENSORY ANALYSIS. METHODOLOGY. INITIATION AND TRAINING OF ASSESSERS IN THE DETECTION AND RECOGNITION OF ODOURS.
SENSORY ANALYSIS. METHODOLOGY "A" "NOT A" TEST
SENSORY ANALYSIS. METHODOLOGY. FLAVOUR PROFILE METHODS.
SENSORY ANALYSIS. METHODOLOGY. EVALUATION OF FOOD PRODUCTS BY METHODS USING SCALES.
SENSORY ANALYSIS. CUP FOR OIL TASTING
€18.00
SENSORY ANALYSIS. METHODOLOGY. RANKING.
€62.00
SENSORY ANALYSIS. GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS. PART 1: SELECTED ASSESSORS.
€72.00
SENSORY ANALYSIS. GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS. PART 2: EXPERTS.
€59.00
Sensory analysis. Methodology. General guidance. (ISO 6658:2005)
€73.00
SENSORY ANALYSIS. GENERAL GUIDANCE AND TEST METHOD FOR THE ASSESSMENT OF THE COLOUR OF FOODS.
€58.00
Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006)
Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Expert sensory assessors (ISO 8586-2:2008)
