| Обозначение | Заглавие на русском языке | Статус | Язык документа | Цена (с НДС 20%)
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Sensory analysis - Methodology - Magnitude estimation method
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Sensory analysis Methodology General guidance for establishing a sensory profile
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Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1:Staff responsibilities
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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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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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Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
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Sensory analysis - Apparatus - Olive oil tasting glass
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Sensory analysis Methodology Sequential analysis
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Food safety management systems - Requirements for any organization in the food chain
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Traceability in the feed and food chain - General principles and basic requirements for system design and implementation
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Quality management systems - Guidelines for the application of ISO 9001:2008 to crop production
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Prerequisite programmes on food safety - Part 1: Food manufacturing
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Food safety management systems - Requirements for bodies providing audit and certification of food safety management systems
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