Sensory analysis. Methodology. Magnitude estimation method
€269.00
Animal and vegetable fats and oils. Determination of trace elements by inductively coupled plasma optical emission spectroscopy (ICP-OES)
€193.00
Vegetable fats and oils. Determination of the degradation products of chlorophylls a and a' (pheophytins a, a' and pyropheophytins)
Prerequisite programmes on food safety Feed and animal production
Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
€316.00
Vanilla. Vocabulary
€165.00
ISO and Health Canada intense smoking parameters Results of an international machine study
€374.00
Food products. Determination of the total nitrogen content by combustion according to Dumas principle and calculation crude protein Cereals, pulses milled cereal products
Microbiology of the food chain. Horizontal method for detection, enumeration and serotyping Salmonella Guidelines spp.
Sensory analysis. Methodology. Paired comparison test
Animal and vegetable fats and oils. Determination of Lovibond® colour. Automatic method
ISO and Health Canada intense smoking parameters Examination of factors contributing to variability in the routine measurement TPM, water NFDPM smoke yields cigarettes
€404.00
Animal feeding stuffs. Determination of ash insoluble in hydrochloric acid.
Molecular biomarker analysis. Determination of the performance characteristics of qualitative measurement methods and validation of methods
Sensory analysis. Methodology. General guidance
