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BS 5929-10:1999
Methods for sensory analysis of food, General guidance and test method for assessment of the colour of foods
18 стр.
Заменен
Печатное изданиеПечатная копия
196.56 £ (включая НДС 20%)
Разработчик:
Зарубежные/BSI
ICS:
67.240 Sensory analysis / Органолептический анализ
Ключевые слова:
Personnel|Colour tests|Colorimetry|Recruitment|Testing conditions|Natural lighting|Training|Visual inspection (testing)|Particulate materials|Food testing|Food products|Colorants (food)|Specimen preparation|Artificial lighting|Standard light source|Comparative tests|Liquids|Solids|Sensory analysis (food)|Illuminance|Test equipment