SENSORY ANALYSIS. METHODOLOGY "A" "NOT A" TEST
€50.00
SENSORY ANALYSIS. METHODOLOGY. FLAVOUR PROFILE METHODS.
€40.00
SENSORY ANALYSIS. METHODOLOGY. EVALUATION OF FOOD PRODUCTS BY METHODS USING SCALES.
SENSORY ANALYSIS. METHODOLOGY. RANKING.
€62.00
SENSORY ANALYSIS. GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS. PART 1: SELECTED ASSESSORS.
€72.00
SENSORY ANALYSIS. GENERAL GUIDANCE FOR THE SELECTION, TRAINING AND MONITORING OF ASSESSORS. PART 2: EXPERTS.
€59.00
Café vert - Examens olfactif et visuel.
€26.67
Analyse sensorielle - Méthodologie - Lignes directrices générales pour la réalisation d'épreuves hédoniques effectuées avec des consommateurs dans un espace contrôlé
€50.67
Foie gras et préparations à base de foie gras - Recommandations pour la préparation et la réalisation d'essais par les consommateurs - Essais par évaluation sensorielle.
€49.33
Sensory analysis - Simple descriptive test
€48.79
Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011 + Cor. 1:2012)
€69.91
Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007 + Amd 1:2014); German version EN ISO 8589:2010 + A1:2014
€84.58
Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012); German version EN ISO 8586:2014
€111.40
Sensory analysis - Vocabulary (ISO 5492:2008/DAM 1:2014); German version EN ISO 5492:2009/prA1:2014
€41.78
Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO/DIS 13299:2014); German version prEN ISO 13299:2014
€134.02
