| Обозначение | Заглавие на русском языке | Статус | Язык документа | Цена (с НДС 20%)
в рублях |
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Sensory analysis - Methodology - General guidance
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Published |
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На языке оригинала
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1843,00
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Sensory analysis—Vocabulary
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Published |
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На языке оригинала
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3168,00
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Sensory analysis method - Paired comparison test
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Published |
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На языке оригинала
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1843,00
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Sensory analysis method - Triangle test
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Published |
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На языке оригинала
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1613,00
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Sensory analysis - Method of investigating sensitivity of taste
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Published |
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На языке оригинала
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1210,00
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Sensory analysis method--Flavour profile test
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Published |
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На языке оригинала
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1210,00
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Sensory analysis method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible
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Published |
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На языке оригинала
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1094,00
|
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Sensory analysis - Methodology - Ranking
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Published |
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На языке оригинала
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1843,00
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Sensory analysis - General guidance for the design of test rooms
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Published |
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На языке оригинала
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1613,00
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Sensory analysis—Methodology— Initiation and training of assessors in the detection and recognition of odours
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Published |
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На языке оригинала
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1670,00
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Sensory analysis - General guidance for the selection,training and monitoring of assessors - Part 1: Selected assessors
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Published |
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На языке оригинала
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1843,00
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Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2пјљExpert sensory assessors
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Published |
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На языке оригинала
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1210,00
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Sensory analysis methodology--Texture profile
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Published |
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На языке оригинала
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1613,00
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Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
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Published |
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На языке оригинала
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2074,00
|
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Sensory analysis method - Duo-trio test
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Published |
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На языке оригинала
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1613,00
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Sensory analysis--Methodology--Magnitude estimation method
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Published |
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На языке оригинала
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1843,00
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Sensory analysis—Guidelines for sensory assessment of the colour of products
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Published |
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На языке оригинала
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1670,00
|
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Pungency degree sensory evaluation method for capsicum
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Published |
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На языке оригинала
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1382,00
|
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Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products
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Published |
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На языке оригинала
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1210,00
|
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Sensory analysis — Methodology —General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
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Published |
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На языке оригинала
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2419,00
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