| 0daf7462-5c26-4f6c-b1c2-74fa37fd04a5 |
ES ISO 10399:2016
|
SENSORY ANALYSIS - METHODOLOGY - DUO-TRIO TEST
|
MMMM yyyy
|
60.60
⇔ New
|
| 220a31c7-1f20-4045-8ec5-863e07cd71bf |
ES ISO 11037:2016
|
SENSORY ANALYSIS - GUIDELINES FOR SENSORY ASSESSMENT OF THE COLOUR OF PRODUCTS
|
MMMM yyyy
|
60.60
⇔ New
|
| 7e5eb840-8ec5-434c-9f51-43ebb579b8e6 |
ES ISO 11056:2016
|
SENSORY ANALYSIS - METHODOLOGY - MAGNITUDE ESTIMATION METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 31d66e93-3c48-4d7f-a2fc-f952a9fe43ce |
ES ISO 11132:2016
|
SENSORY ANALYSIS - METHODOLOGY - GUIDELINES FOR MONITORING THE PERFORMANCE OF A QUANTITATIVE SENSORY PANEL
|
MMMM yyyy
|
60.60
⇔ New
|
| 6c1df69b-2242-4cd1-bd80-14a60e4c5dcf |
ES ISO 11136:2016
|
SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR CONDUCTING HEDONIC TESTS WITH CONSUMERS IN A CONTROLLED AREA
|
MMMM yyyy
|
60.60
⇔ New
|
| c0ec4363-789b-4eac-adfd-2d3f1a836b19 |
ES ISO 13299:2016
|
SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR ESTABLISHING A SENSORY PROFILE
|
MMMM yyyy
|
60.60
⇔ New
|
| d9a3fc5b-35e1-4cf0-a2d7-e1f0ea350d4e |
ES ISO 13300-1:2016
|
SENSORY ANALYSIS — GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY — PART 1: STAFF RESPONSIBILITIES.
|
MMMM yyyy
|
60.60
⇔ New
|
| 8b956ff4-a5e7-49c8-892d-b1cc8fc3269a |
ES ISO 13300-2:2016
|
SENSORY ANALYSIS - GENERAL GUIDANCE FOR THE STAFF OF A SENSORY EVALUATION LABORATORY - PART 2 RECRUITMENT AND TRAINING OF PANEL LEADERS
|
MMMM yyyy
|
60.60
⇔ New
|
| 95aed1da-7592-4263-80df-423ab3eb8ce7 |
ES ISO 13301:2016
|
SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE FOR MEASURING ODOUR, FLAVOUR AND TASTE DETECTION THRESHOLDS BY A THREE-ALTERNATIVE FORCED-CHOICE (3-AFC) PROCEDURE
|
MMMM yyyy
|
60.60
⇔ New
|
| 2b259600-acfb-47b1-9b17-296580586a99 |
ES ISO 13302:2016
|
SENSORY ANALYSIS - METHODS FOR ASSESSING MODIFICATIONS TO THE FLAVOUR OF FOODSTUFFS DUE TO PACKAGING
|
MMMM yyyy
|
60.60
⇔ New
|
| a92e0675-ccaf-4a52-b1b2-167c73c75fc1 |
ES ISO 16779:2016
|
SENSORY ANALYSIS - ASSESSMENT (DETERMINATION AND VERIFICATION) OF THE SHELF LIFE OF FOODSTUFFS
|
MMMM yyyy
|
60.60
⇔ New
|
| d6b18517-6cdd-4620-af05-3a9a63de1b9a |
ES ISO 16820:2016
|
SENSORY ANALYSIS - METHODOLOGY - SEQUENTIAL ANALYSIS
|
MMMM yyyy
|
60.60
⇔ New
|
| e15a2c5c-75d9-4102-9473-91a8051c9674 |
ES ISO 22308:2016
|
CORK STOPPERS - SENSORY ANALYSIS
|
MMMM yyyy
|
60.60
⇔ New
|
| 4b9b7325-deda-464c-8a96-8a75c3c4025b |
ES ISO 29842:2016
|
SENSORY ANALYSIS - METHODOLOGY - BALANCED INCOMPLETE BLOCK DESIGNS
|
MMMM yyyy
|
60.60
⇔ New
|
| 57220495-b34b-4ebc-9f1a-fd2e229d8f96 |
ES ISO 3972:2012
|
SENSORY ANALYSIS - METHODOLOGY - METHOD OF INVESTIGATING SENSITIVITY OF TASTE
|
MMMM yyyy
|
60.60
⇔ New
|
| 426f4b0f-a173-41ac-8614-95e9c8c22ae2 |
ES ISO 4120:2016
|
SENSORY ANALYSIS - METHODOLOGY - TRIANGLE TEST
|
MMMM yyyy
|
60.60
⇔ New
|
| 8271c463-6a70-49db-aab8-8ff86d91b120 |
ES ISO 4121:2016
|
SENSORY ANALYSIS - GUIDELINES FOR THE USE OF QUANTITATIVE RESPONSE SCALES
|
MMMM yyyy
|
60.60
⇔ New
|
| 77449bd0-6237-4f81-9625-0441c7eb95d8 |
ES ISO 5492:2016
|
SENSORY ANALYSIS - VOCABULARY
|
MMMM yyyy
|
60.60
⇔ New
|
| 06494df3-3a53-44c1-b18c-26f09a6cc94c |
ES ISO 5495:2016
|
SENSORY ANALYSIS - METHODOLOGY - PAIRED COMPARISON TEST
|
MMMM yyyy
|
60.60
⇔ New
|
| af5a5ae7-354f-40af-bbb7-abcbe8f9af46 |
ES ISO 5496:2016
|
SENSORY ANALYSIS - METHODOLOGY - INITIATION AND TRAINING OF ASSESSORS IN THE DETECTION AND RECOGNITION OF ODOURS
|
MMMM yyyy
|
60.60
⇔ New
|
| 2402a7a6-1ec6-4fb5-b5e9-74836eb36b6b |
ES ISO 6658:2012
|
SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
|
MMMM yyyy
|
60.60
⇔ New
|
| c213bb14-b0c3-4855-940b-8d0082346b21 |
ES ISO 8587:2016
|
SENSORY ANALYSIS - METHODOLOGY - RANKING
|
MMMM yyyy
|
60.60
⇔ New
|
| 82c93c43-b370-44ff-9213-34cbc8c11b06 |
ES ISO 8589:2016
|
SENSORY ANALYSIS -GENERAL GUIDANCE FOR THE DESIGN OF TEST ROOMS
|
MMMM yyyy
|
60.60
⇔ New
|