Sensory analysis. Apparatus. Wine-tasting glass.
€28.00
Method for the determination of the eating quality of golden delicious apples (index of quality).
€37.33
Chillies. Determination of scoville index. - Piments enragés (dits "de Cayenne")
€51.24
Sensory analysis. General guidance for sensory evaluation laboratory. Part 2: Recruitment and training of panel leaders.
€60.00
Sensory analysis - Methodology - Triangle test (ISO 4120:2004)
€69.00
Sensory anlalysis. Methods for assesing modifications to the flavour of foodstuffs due to packaging.
€77.00
Sensory analysis. Methodology. Method of investigating sensitivity of taste.
€58.00
Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area - Amendment 1 (ISO 11136:2014/Amd 1:2020)
€59.00
Sensory analysis - Methodology - Triangle test (ISO 4120:2021)
€71.00
Sensory analysis - Methodology - Guidelines for the measurement of the performance of a quantitative descriptive sensory panel (ISO 11132:2021)
€80.00
Sensory characterisation of materials - Practical recommendations for tactile analysis from the raw material to the finished product - Caractérisation sensorielle des matériaux
€82.00
Sensory characterisation of materials - General methodology - Methodological recommendations for sensory analysis from the raw material to the finished product - Caractérisation sensorielle des matériaux
€117.00
Water quality - Determination of the threshold odour number (TON) and threshold flavour number (TFN) - Qualité de l'eau
€73.30
Sensory analysis - Methodology - "A" - "not A" test - Analyse sensorielle - Méthodologie - Essai 'A' - 'non A'
€73.23
Green coffee - Preparation of samples for use in sensory analysis - Café vert
€40.69
