| Обозначение | Заглавие на русском языке | Статус | Язык документа | Цена (с НДС 20%)
в рублях |
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Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders
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Published |
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На языке оригинала
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1786,00
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Sensory analysis - Methods for sensory evaluation of instant noodles
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Published |
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На языке оригинала
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1786,00
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Sensory analysisпјЌMethods for assessing modifications to the flavour of foodstuffs due to packaging
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Published |
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На языке оригинала
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2477,00
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Sensory analysis - General guidance for establishing references for sensory attributes
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Published |
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На языке оригинала
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1382,00
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Sensory analysis - Guide for food sensory quality control
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Published |
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На языке оригинала
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2477,00
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Sensory analysis—Assessment (determination and verification) of the shelf life of foodstuffs
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Published |
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На языке оригинала
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1670,00
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Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method
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Published |
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На языке оригинала
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2189,00
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Sensory analysis—Guidelines for the use of quantitative response scales
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Published |
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На языке оригинала
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1786,00
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Sensory analysis—Methodology—“A”-“not A” test
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Published |
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На языке оригинала
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1786,00
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Sensory analysis—Methodology—General guidance for establishing a sensory profile
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Published |
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На языке оригинала
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4032,00
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Sensory analysis—Service condition for the olive oil tasting glass
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Published |
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На языке оригинала
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1670,00
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Sensory analysis—Methodology—Balanced incomplete block designs
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Published |
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На языке оригинала
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2477,00
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Sensory analysis—Service condition for the wine-tasting glass
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Published |
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На языке оригинала
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1670,00
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Sensory analysis—Methodology—General guidance for conducting hedonic tests with consumers in a controlled area
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Published |
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На языке оригинала
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4032,00
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Sensory analysis—Guidance on substantiation for sensory and consumer product claims
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Published |
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На языке оригинала
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2477,00
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