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红辣椒感官评价标准测试方法

Standard Test Method for Sensory Evaluation of Red Pepper Heat

腋下除臭剂感官评定的标准实施规程

Standard Guide for Sensory Evaluation of Axillary Deodorancy

感官评定用食用植物油的散装取样、处理和制备

Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

食用油和油脂的感官评定的标准操作规程

Standard Practice for Sensory Evaluation of Edible Oils and Fats

食用油和脂肪感官评价标准实践

Standard Practice for Sensory Evaluation of Edible Oils and Fats

食用油和脂肪感官评价标准实践

Standard Practice for Sensory Evaluation of Edible Oils and Fats

食品和饮料感官评估服务协议标准指南

Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

食品和饮料感官评估服务协议标准指南

Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

以喷雾触发器为重点的家用硬表面清洁产品感官评定的标准指南

Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers

材料和产品感官评估相关标准术语

Standard Terminology Relating to Sensory Evaluation of Materials and Products

材料和产品感官评定相关的标准术语

Standard Terminology Relating to Sensory Evaluation of Materials and Products

与材料和产品感官评定有关的标准术语

Standard Terminology Relating to Sensory Evaluation of Materials and Products

材料和产品感官评价的相关标准术语

Standard Terminology Relating to Sensory Evaluation of Materials and Products

筛选和培训感官评价牙膏表观, 味道和质地的评估者以及通用方法的标准指南

Standard Guide for Screening and Training of Assessors and a General Approach for the Sensory Evaluation of Toothpaste Appearance, Flavor, and Texture

感官评价工业和机构食品采购实践

Sensory Evaluation of Industrial and Institutional Food Purchasing Practices

描述分析测试感官评价手册

Descriptive Analytical Testing Sensory Evaluation Handbook

描述分析测试感官评价手册

Descriptive Analytical Testing Sensory Evaluation Handbook

感官测试方法

Sensory Testing Methods

感官测试方法

Sensory Testing Methods

基本感官评价原理

Basic sensory evaluation principles

嗅觉和味觉主观-客观方法的相关性

Correlation of Subjective-Objective Methods in the Study of Odors and Taste

客观 主观方法在嗅觉和味觉研究中的相关性综述

A review of the relevance of objective and subjective methods in the study of smell and taste

材料外观感官评价 (ASTM STP 545)

Sensory Evaluation of Appearance of Materials (ASTM STP 545)

消费者感官评价手册

Manual on Consumer Sensory Evaluation

感官小组成员的选择与培训指南

Guidelines for the selection and training of sensory panelists

籼米食味品质感官评价方法

Sensory evaluation method for eating quality of indica rice

乳和乳制品 感官分析 第2部分：感官评价推荐方法

Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)

感官分析 方法 平衡不完整区组设计

Sensory analysis - Methodology - Balanced incomplete block designs (ISO 29842:2011)

感官分析 产品颜色感官评价导则

Sensory analysis—Guidelines for sensory assessment of the colour of products

感官分析 花椒麻度评价 斯科维尔指数法

Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method

鲜食苹果感官评价方法

Sensory evaluation method of fresh apples

肉制品 感官评价的一般条件

Meat products. General conditions of organoleptical assesment

乳品罐头、复合、浓缩含乳食品.感官分析.术语和定义

Canned milk, compound, milk-containing condensed foods. Sensory analysis. Terms and definitions

牛奶及牛奶制品.感官分析.第2部分.感官评价的推荐方法

Milk and milk products. Sensory analysis. Part 2. Recommended methods for sensory evaluation

Vinos 感官术语与定义

Wine. Sensory terms and definitions.

感官分析 评价员选拔、训练与跟踪的一般指南 第2部分：专家

Sensory analysis. General guide for the selection, training, and monitoring of assessors. Part 2: Experts.

感官分析.感官评估实验室员工用一般导则.第1部分:员工职责

Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1: Staff responsibilities

奶和奶制品.感官分析.第2部分:感官评估用推荐方法

Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation

牛奶和奶制品.感官分析.第2部分:感官评价方法

Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation

乳和乳制品 感官分析 第2部分：感官评价方法

Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation

乳和乳制品 感官分析 第2部分：感官评价方法

Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation

酒精饮料(烧酒)技术规范

Technical specification for distilled spirits (Soju)

米粉条食用品质感官评价方法

Method for sensory evaluation of eating quality of rice vermicelli

感官分析 第4部分：选拔、培训与监测选定的评价小组成员及专家感官评价小组成员（第一修订版）

Sensory evaluation - Part 4: Selection, training and monitoring of selected panellist and expert sensory panellist (First revision)

速溶咖啡 规格（第一次修订）

INSTANT COFFEE - SPECIFICATION (FIRST REVISION)

鹅肉感官评价方法

Method for sensory evaluation of goose meat

卷烟 中式卷烟风格感官评价方法

Cigarette.The sensory evaluation methods for Chinese-stylistic features

再造烟叶(造纸法)感官评价方法

The evaluation methods of sensory quality for reconstituted tobacco(paper-process)