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感官分析 第2.3部分：方法论 定量反应量表使用指南（评分）

Sensory analysis—Guidelines for the use of quantitative response scales

感官分析 第 2.6 部分：方法论 排名

Sensory analysis, Part 2.6: Methodology — Ranking

臭味和味道阈值数据汇编

Compilation of Odor and Taste Threshold Data

感官评估用大量取样,搬运,和制备食用植物油的标准操作规程

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

减少感官上接受的室内空气臭味程度的空气保养产品效果评定标准指南

Standard Guide for Assessing the Efficacy of Air Care Products in Reducing the Perception of Indoor Malodor

评估曝露在外的鱼在气味和味道上污染结果的标准操作规程

Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish

食物和饮料感官评价用服务协议用标准指南

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

含酒精饮料感官评定的标准指南

Standard Guide for Sensory Evaluation of Beverages Containing Alcohol

儿童对产品的感官评定的标准指南

Standard Guide for Sensory Evaluation of Products by Children and Minors

着重于喷雾触发器的家用硬表面清洁产品的感官评估的标准指南

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

着重于喷雾触发器的家用硬表面清洁产品的感官评估的标准指南

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

对家用硬质表面清洁产品, 重点是喷雾触发器, 进行感官评估的标准指南

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

两个样本验收和消费者偏好试验的标准指南

Standard Guide for Two-Sample Acceptance and Preference Testing with Consumers

两个样本验收和消费者偏好试验的标准指南

Standard Guide for Two-Sample Acceptance and Preference Testing With Consumers

标准指南用于感官评估的标度选择和使用

Standard Guide for Selecting and Using Scales for Sensory Evaluation

口腔护理产品:牙膏和牙刷感官评价的评估员筛选和培训的标准指南

Standard Guide for Screening and Training of Assessors and a General Approach for the Sensory Evaluation of Oral Care Products: Toothpaste and Toothbrushes

建立实验室食品和饮料感官评估的条件实践

Standard Practice for Establishing Conditions for Laboratory Sensory Evaluation of Foods and Beverages

通过强制选择升序浓度系列限制方法测定气味和味觉阈值的标准实践

Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits

恰到好处的“JAR…量表：设计、使用、好处和风险

Just-About-Right ?JAR… Scales: Design, Usage, Benefits, and Risks

E2254-动态机械美利体育登录入口官网储能模量校准的标准测试方法

E2254-Standard Test Method for Storage Modulus Calibration of Dynamic Mechanical Analyzers

相关感官客观测量的新方法 解答旧问题

New method for objective measurement of relevant sensory organs answers old questions

有机材料对饮用水的影响 储水系统中水的感官评定 试验方法

Influence of organic materials on water intended for human consumption - Organoleptic assessment of water in storage systems - Test method

感官分析 方法 纹理轮廓

Sensory analysis. Methodology. Texture profile

绿茶.定义和基本要求

Green tea. Definition and basic requirements

感官分析 方法论 平衡不完全区组设计

Sensory analysis. Methodology. Balanced incomplete block designs

用水作为试验媒介通过顶部空间从包装和包装材料上味觉迁移的试验

Testing of taste transfer from packages and packaging materials through the head space using water as the test medium

沥青混合物-试验方法-第55部分：沥青乳液混合物的感官评估

Bituminous mixtures - Test methods - Part 55: Organoleptic assessment of mixtures with bitumen emulsion; German version EN 12697-55:2019

家用和公共用气. 气味强度的测定方法

Gas for domestic and public use. Methods for determination of odor intensity

使用牛奶制取乳脂, 黄油和奶油酱. 控制方法的感官特性

Milk fat, butter and butter paste made from cow milk. Control methods sensory characteristics

服务贸易 为零售商品尝食品 一般要求

Services trade. Tasting of food products for retailers. General requirements

室内空气. 第30部分: 室内空气的感官试验

Indoor air - Part 30: Sensory testing of indoor air

选择软木树皮作为瓶塞产品. 第1部分: 感官评估. 通过浸泡进行感官评估的方法

Cork bark selected as bottling product - Part 1: Sensory evaluation - Methodology for sensory evaluation by soaking

感官分析. 方法学. 三角试验

Sensory analysis - Methodology - Triangle test

感官分析.方法学.总则

Sensory analysis - Methodology - General guidance

有机材料对人类饮用水的影响 储存系统中水的感官评估 第1部分：试验方法

Influence of organic materials on water intended for human consumption - Organoleptic assessment of water in storage systems - Part 1: Test method

感官分析 方法 平衡不完全区组设计（ISO 29842:2024 等同采用）

Sensory analysis — Methodology — Balanced incomplete block designs (ISO 29842:2024, identical)

感官分析 方法 平衡不完全区组设计

Sensory analysis - Methodology - Balanced incomplete block designs

感官分析 方法 平衡不完全区组设计

Sensory analysis - Methodology - Balanced incomplete block designs

拟与食品接触的纸和纸板 异味试验的校准 第3部分：干粮

Paper and board intended to come into contact with foodstuffs - Calibration of the off-flavour test - Part 3: Dry food