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BS ISO 5496:2006

Заменен
Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours — 26 стр.
ОписаниеИзмененияСсылкиВерсии

Ссылочные документы

ISO 6658:2005
Действует
Sensory analysis; Methodology; General guidance — 28 стр.
BS ISO 8589:2007
Действует
Sensory analysis. General guidance for the design of test rooms — 26 стр.
BS ISO 5496:2006+A1:2018
Действует
Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours — 26 стр.

На этот документ ссылаются

BS ISO 13299:2003
Действует
Sensory analysis. Methodology. General guidance for establishing a sensory profile — 34 стр.
BS ISO 8586:2012
Действует
Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors — 40 стр.
DIN EN 1230-2:2002-04
Отменен
Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint); German version EN 1230-2:2001 — 16 стр.
DIN ISO 22935-3:2012-12
Действует
Milk and milk products - Sensory analysis - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring (ISO 22935-3:2009) — 12 стр.
DIN ISO 22935-1:2012-12
Действует
Milk and milk products - Sensory analysis - Part 1: General guidance for the recruitment, selection, training and monitoring of assessors (ISO 22935-1:2009) — 27 стр.
BS EN ISO 13299:2010
Заменен
Sensory analysis. Methodology. General guidance for establishing a sensory profile — 32 стр.
BS EN ISO 8586:2014
Действует
Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors — 38 стр.
BS EN ISO 13299:2016
Действует
Sensory analysis. Methodology. General guidance for establishing a sensory profile — 52 стр.
BS ISO 7304-1:2016
Действует
Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method — 18 стр.
BS ISO 22308:2005
Действует
Cork stoppers. Sensory analysis — 12 стр.
BS ISO 13302:2003
Действует
Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging — 36 стр.
PD CEN/TR 15645-1:2008
Действует
Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test. Odour — 38 стр.
BS ISO 5496:2006+A1:2018
Действует
Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours — 26 стр.