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BS ISO 13301. Sensory analysis -- Methodology -- General guidance for Measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
39 стр.
Действует
Печатная копияПечатное издание
30.24 £ (включая НДС 20%)
Разработчик:
Зарубежные/BSI
ICS:
67.240 Sensory analysis / Органолептический анализ
Ключевые слова:
Food testing, Paired comparison tests, Comparative tests, Food products, Personnel, Statistical testing, Testing conditions, Statistical methods of analysis, Experimental design, Sensory analysis (food)