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19/30383550 DC
BS ISO 20784. Guidance on substantiation for sensory and consumer claims
BS ISO 20784. Guidance on substantiation for sensory and consumer claims
Vydáno: 2019-11-18
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BS 4585-7:1989
Methods of test for spices and condiments Determination of Scoville index of chillies
Methods of test for spices and condiments Determination of Scoville index of chillies
Vydáno: 1989-11-30
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15.00 €
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45.01 €
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15.00 €
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45.01 €
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15.00 €
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BS 8636:2023
Whisky. Use of analytical parameters and methods of analysis. Specification
Whisky. Use of analytical parameters and methods of analysis. Specification
Vydáno: 2023-09-06
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BS EN ISO 10399:2018 - TC
Tracked Changes. Sensory analysis. Methodology. Duo-trio test
Tracked Changes. Sensory analysis. Methodology. Duo-trio test
Vydáno: 2020-02-26
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BS EN ISO 10399:2018
Sensory analysis. Methodology. Duo-trio test
Sensory analysis. Methodology. Duo-trio test
Vydáno: 2018-03-02
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BS EN ISO 11132:2021
Sensory analysis. Methodology. Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
Sensory analysis. Methodology. Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
Vydáno: 2021-09-24
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BS EN ISO 11136:2017+A1:2020
Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area
Sensory analysis. Methodology. General guidance for conducting hedonic tests with consumers in a controlled area
Vydáno: 2020-10-21
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BS EN ISO 13299:2016 - TC
Tracked Changes. Sensory analysis. Methodology. General guidance for establishing a sensory profile
Tracked Changes. Sensory analysis. Methodology. General guidance for establishing a sensory profile
Vydáno: 2020-02-26
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BS EN ISO 13299:2016
Sensory analysis. Methodology. General guidance for establishing a sensory profile
Sensory analysis. Methodology. General guidance for establishing a sensory profile
Vydáno: 2016-04-30
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