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BS EN ISO 5495:2005+A1:2016

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Sensory analysis. Methodology. Paired comparison test

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  • BS 5586-1:1978

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  • BS 5929-4:1986

    Methods for sensory analysis of food, Flavour profile methods

  • BS 6008:1980

    Method for preparation of a liquor of tea for use in sensory tests

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Pages: 28

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BS EN ISO 5495:2005+A1:2016

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$371.63 NZD

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