Sampling of coffee and products Method for preparation samples green use in sensory analysis
€81.00
Whisky. Use of analytical parameters and methods of analysis. Specification
€269.00
Acetone
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Standardized methods for the sensory analysis of food
Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
€96.12
Sensory analysis - Methodology - Duo-trio test
€83.85
Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours - Amendment 1
€28.00
Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area
€115.12
Relations entre mesures sensorielles et mesures instrumentales
€156.67
Sensory analysis - Methodology - General guidance
Sensory analysis - Performance measurement for panel(s) conducting conventional sensory profiles
€207.67
Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not possible - Analyse sensorielle
€37.33
Sensory analysis - Vocabulary - Amendment 1
€84.67
Sensory analysis - General guidance for the control, by sensory analysis, of the quality of a product during its processing - Analyse sensorielle
€65.33
Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1 : reference method - Semoule de blé dur et pâtes alimentaires - Évaluation de la qualité culinaire des pâtes par analyse sensorielle - Partie 1 : méthode de référence
€50.67
