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BS ISO 5496:2006
Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours
26 стр.
Заменен
Печатная копияПечатное издание
257.04 £ (включая НДС 20%)
Разработчик:
Зарубежные/BSI
ICS:
03.100.30 Management. Including staff training, staff responsibilities, staff qualifications and certification / Управление трудовыми ресурсами. Включая обучение персонала и выдачу сертификатов67.240 Sensory analysis / Органолептический анализ
Ключевые слова:
Cosmetics, Sensory analysis (food), Training, Specimen preparation, Olfactory analysis, Personnel, Food products, Testing conditions, Food testing