67.240 : Sensory analysis

ISO/FDIS 10399:2025

ISO/FDIS 10399:2025

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Sensory analysis — Methodology — Duo-trio test

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ISO/DIS 8589:2025

ISO/DIS 8589:2025

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Sensory analysis — General guidance for the design of test rooms

€77.00

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BP X10-044 (11/2007)

BP X10-044 (11/2007)

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Sensory characterisation of materials - Practical recommendations for use situation perception tests - Caractérisation sensorielle des matériaux

€72.00

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25/30483310 DC:2025

25/30483310 DC:2025

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BS EN ISO 8589 Sensory analysis — General guidance for the design of test rooms

€24.00

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BP X10-043 (07/2009)

BP X10-043 (07/2009)

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Sensory characteristic of materials - Practical recommandations for sound analysis - Caractérisation sensorielle des matériaux

€72.00

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UNE 87021:1992

UNE 87021:1992

Superseded Historical

SENSORY ANALYSIS. CUP FOR OIL TASTING

€18.00

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UNE-EN ISO 5492:2010

UNE-EN ISO 5492:2010

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Sensory analysis - Vocabulary (ISO 5492:2008)

€84.00

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NF ISO 7304-1, V03-714-1 (12/2025)

NF ISO 7304-1, V03-714-1 (12/2025)

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Semoule de blé dur et pâtes alimentaires - Appréciation de la qualité de cuisson par analyse sensorielle - Partie 1 : méthode de référence

€46.00

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NF EN ISO 8586, V09-003 (02/2014)

NF EN ISO 8586, V09-003 (02/2014)

Superseded Historical

Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors - Analyse sensorielle

€105.00

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NF ISO 7304-1, V03-714-1 (05/2016)

NF ISO 7304-1, V03-714-1 (05/2016)

Superseded Historical

Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1 : reference method - Semoule de blé dur et pâtes alimentaires - Évaluation de la qualité culinaire des pâtes par analyse sensorielle - Partie 1 : méthode de référence

€50.67

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NF ISO 11056/A2, V09-019/A2 (06/2015)

NF ISO 11056/A2, V09-019/A2 (06/2015)

Superseded Historical

Analyse sensorielle - Méthodologie - Méthode d'estimation de la grandeur - Amendement 2

€27.33

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