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67.240 Organoleptic analysis

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ST RK ISO 11037-2012
ST RK ISO 11037-2012
Organoleptic analysis. Guidelines for sensor evaluation of food products colour. Put into effect by Order
ST RK ISO 13302-2005
ST RK ISO 13302-2005
Sensor analysis. Methods of evaluation of food products flavour changing resulted from package
ST RK ISO 16779-2016
ST RK ISO 16779-2016
Sensory Analysis. Evaluation (determination and verification) of the shelf life of food products
ST RK ISO 8586-1-2005
ST RK ISO 8586-1-2005
Organoleptic test. General guidance for the selection, training and monitoring of assessors. Part 1. Selected assessors.
ST RK ISO 8586-2-2005
ST RK ISO 8586-2-2005
Organoleptic test. General guidance for the selection, training and monitoring of assessors. Part 1. Facilitator
ST RK ISO 8589-2010
ST RK ISO 8589-2010
Sensor analysis (organoleptic). General guidelines for designing of test rooms
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