SENSORY ANALYSIS. METHODOLOGY. INITIATION AND TRAINING OF ASSESSERS IN THE DETECTION AND RECOGNITION OF ODOURS.
€69.00
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
SENSORY ANALYSIS. DETERMINATION OF SENSIVITY OF TOSTE
SENSORY ANALYSIS. GENERAL GUIDANCE AND TEST METHOD FOR THE ASSESSMENT OF THE COLOUR OF FOODS.
€58.00
Sensory analysis. Methodology. Magnitude estimation method.
Sensory analysis. Methodology. Ranking.
€0.00
Sensory analysis. Methodology. General guidance. (ISO 6658:2005)
€73.00
Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007)
€89.00
Sensory analysis - Methodology - Triangle test (ISO 4120:2021)
Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017)
€121.00
