Sensory Analysis - Methodology - Method of investigating sensitivity of taste; Supplement 1: Instruction for practical use
€34.30
Sensory analysis - Methodology - Triangle test sensory (ISO/DIS 4120:2020); German and English version prEN ISO 4120:2020
€91.03
Sensory analysis - Testing of packaging materials and packages for foodstuffs
€77.20
Sensory analysis - Basic principles
€63.27
Analysis of tea; preparation of liquor for use in sensory tests
€41.78
Sensory analysis of butter
Sensory testing methods - Simple descriptive test
Training of assessors for sensory analysis
€69.91
Sensory testing methods - Intensity test
€48.79
Sensory analysis - Determination of sensitivity of taste
Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
€329.00
Sensory analysis. Guidelines for the use of quantitative response scales
€201.00
Cork stoppers. Sensory analysis
€172.00
Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Staff responsibilities
Sensory analysis. Apparatus. Olive oil tasting glass
