BSI BS ISO 7304-2 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis Part 2: Routine method
Список продуктов
Данный раздел/документ содержится в продуктах:
Данный раздел/документ содержится в продуктах:
- Техэксперт: Машиностроительный комплекс
- Картотека зарубежных и международных стандартов
- ISO 8586-2 Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Expert sensory assessors - Second Edition
- 03
- ISO 8586-2 Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Expert sensory assessors - Second Edition
- 03.100
- ISO 8586-1 Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 1: Selected Assessors First Edition
- 67
- ISO 8586-1 Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 1: Selected Assessors First Edition
- Картотека зарубежных и международных стандартов
