Keyword: organoleptic analysis

Product Matches
Name Summary SKU
GOST R 53161-2008 Organoleptic analysis. Methodology. Paired comparison test RUSS69099
GOST 23268.1-91 Drinking medicinal, medicinal-table and natural-table mineral waters. Methods for determination of organoleptic indices and volume of water in bottles RUSS47371
DSTU ISO 10399:2006 Sensory analysis -- Methodology -- Duo-trio test UKRA39609
DSTU ISO 5497:2005 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible UKRA41128
GOST R ISO 21571-2014 Foodstuffs. Methods of analysis for the detection of genetically modified organisms and derived products. Nucleic acid extraction RUSS289440
DSTU ISO 9116:2005 Green coffee -- Guidelines on methods of specification UKRA41968
DSTU 4823.2:2007 Meat products. Organoleptic evaluation of quality indicators. Part 2. General requirements UKRA33715
GOST 33680-2015 Food products. Determination of benzo (a) pyrene in grain, smoked meat and fish products by TLC and HPLC RUSS286543
GOST ISO 11037-2013 Sensory analysis. Guidelines for sensory assessment of the colour of food products RUSS71513
GOST ISO 11036-2017 Organoleptic analysis. Methodology. Structure characteristics RUSS287182
GOST 33682-2015 Foods. Determination of T-2 toxin by the chromatographic method RUSS286545
GOST 12576-2014 Sugar. Methods of organoleptic analysis RUSS138337
DSTU ISO 8588:2005 Sensory analysis -- Methodology -- "A" - "not A" test UKRA41858
GOST R 53701-2009 Guidance on the application of GOST R ISO/IEC 17025 for sensory testing laboratories RUSS63069
GOST ISO 6658-2016 Organoleptic analysis. Methodology. General guidelines RUSS260279
GOST R 53159-2008 Organoleptic analysis. Methodology. Triangle test RUSS66232
GOST R ISO 22935-1-2011 Milk and milk products. Sensory analysis. Part 1. General guidance for the recruitment, selection, training and monitoring of assessors RUSS68879
GOST ISO 16000-30-2017 Indoor air. Part 30. Sensory testing of indoor air RUSS353892
GOST 34115-2017 Roasted coffee. Organoleptic analysis RUSS286703
DSTU ISO 5495:2005 Sensory analysis -- Methodology -- Paired comparison test UKRA41127
GOST ISO 13301-2015 Sensory Analysis. Methodology. General guidance on measuring the thresholds of smell, taste and taste sensations by means of a forced three-alternative choice RUSS287206
GOST ISO 13300-1-2015 Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 1. Staff responsibilities RUSS139656
GOST 13341-77 Dried vegetables. Rules of acceptance and sampling RUSS49646
GOST ISO 16820-2015 Sensory analysis. Methodology. Sequential analysis RUSS139679
GOST ISO 13299-2015 Organoleptic analysis. Methodology. General guidance for the compilation of an organoleptic profile RUSS260196
GOST ISO 8586-1-2011 Organoleptic analysis. General guideline for selection, training and control of test persons. Part 1 Selected test persons. RUSS69115
GOST ISO 13300-2-2015 Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 2. Recruiting and training of panel leaders RUSS139657
DSTU 4978:2008 Vodkas, special vodkas, liquor beverages. Organoleptic analysis. Wine tasters. UKRA33888
GOST R 56201-2014 Functional food products. Methods for the determination of bifidogenic properties RUSS287684
GOST ISO 3103-2013 Tea. Preparation of liquor for use in sensory tests RUSS51789
GOST 33609-2015 Meat and meat products. Sensory analysis. Identification and selection of descriptors for establishing a sensory profile by multidimensional approach RUSS139277
GOST R 52813-2007 Wine products. Methods of organoleptic analysis RUSS67559
DSTU ISO 3103:2007 Tea -- Preparation of liquor for use in sensory tests UKRA40724
GOST 30364.0-97 Egg products. Methods of sampling and organoleptic analysis RUSS60346
GOST 8756.1-2015 Canned meat and meat-containing. Methods for determining organoleptic characteristics, net mass and mass fraction of components RUSS286934
GOST 5897-90 Confectionary. Methods for determination of organoleptic quality indices, sizes, net-mass and components RUSS52389
DSTU EN 1230-2:2006 Paper and board intended for contact with foodstuffs. Sensory analysis. Off-flavor (taint) UKRA34837
DSTU-P 8536:2015 Bakery products. Organoleptic evaluation of quality indicators UKRA348393
GOST ISO 10399-2015 Organoleptic analysis. Methodology. Test duo-trio RUSS260165
GOST 33681-2015 Food products. Determination of antibiotics by stripping voltammetry method (chloramphenicol, tetracycline) RUSS286544
DSTU ISO 6658:2005 Sensory analysis -- Methodology -- General guidance UKRA41423
ST RK ISO 8586-1-2005 Organoleptic test. General guidance for the selection, training and monitoring of assessors. Part 1. Selected assessors. KAZA25961
DSTU 7805:2015 Fish products. Research sensory. Guidance on the evaluation methods of ball scales UKRA342511
DSTU ISO 11035:2005 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach UKRA39722
DSTU ISO 11037:2014 Research sensory. General test room design guidelines (ISO 8589: 2007, IDT) UKRA346666
DSTU 5067:2008 Vodkas, special vodkas, liquor beverages. Organoleptic analysis. Method for determination of aroma intensity. UKRA33980
GOST ISO 16779-2017 Organolepticheskij analiz. Otsenka (opredelenie i verifikatsiya) sroka godnosti pischevoj produktsii RUSS287247
GOST ISO 8589-2014 Sensory analysis. General guidance for the design of test rooms RUSS139789
GOST R ISO 22935-3-2011 Milk and milk products. Sensory analysis. Part 3. Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring RUSS57843
DSTU 8451:2015 Fish and fish products. Methods for determining organoleptic characteristics UKRA342866
GOST ISO 8588-2011 Organoleptic analysis. Methodology. Test 'A' - 'Non-A' RUSS59982
DSTU ISO 4120:2004 Sensory analysis -- Methodology -- Triangle test UKRA40901
ST RK ISO 3972-2008 Organoleptic analysis. Methodology. Method of investigating sensitivity of taste KAZA25671
DSTU ISO 5492:2006 Sensory analysis -- Vocabulary UKRA41126
DSTU ISO 4121:2010 Research sensory. Guidance on the use of quantitative reaction scales (ISO 4121: 2003, IDT) UKRA347164
DSTU ISO 8587:2005 Sensory analysis -- Methodology -- Ranking UKRA41857
GOST ISO 8587-2015 Organoleptic analysis. Methodology. Ranking RUSS371043
ST SEV 4710-84 Food and flavor products. General Conditions for Organoleptic Evaluation RUSS169620
GOST R 53669-2009 Foodstuffs of processed domestic poultry eggs. Methods for sampling and organoleptic analysis RUSS63068
GOST ISO 13302-2017 Organoleptic analysis. Methods for evaluating changes in food flavor due to packaging RUSS287207
STB ISO 11036-2007 Organoleptic analysis. Methodology. Texture profile BELA29291
DSTU ISO 8589:2013 Research sensory. Methodology. Training specialists to detect and recognize odors (ISO 5496: 2006, IDT) UKRA347445
GOST ISO 8586-2015 Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors RUSS139788
GOST R 52522-2006 Ethanol from food raw material, vodkas and liqueur-vodka products. Methods of organoleptic analysis RUSS61648
GOST ISO 11136-2017 Organoleptic analysis. Methodology. General guidance for conducting hedonic testing by consumers in a controlled area RUSS287185
STB ISO 6564-2007 Organoleptic analysis. Methods. Methods of profile analysis of flavour BELA29718
GOST 34160-2017 Meat and meat products. Organoleptic analysis. The method of the profile descriptor analysis of the flavor of meat products RUSS286747
GOST ISO 5492-2014 Sensory analysis. Vocabulary RUSS139754
GOST 32572-2013 Tea. Sensory tests RUSS49589
DSTU ISO 5496:2013 The study of sensory. Methodology. Method for estimating values (ISO 11056: 1999 ISO 11056: 1999/Amd. 1: 2013, ІDT) UKRA347271
GOST 32051-2013 Wine production. Methods of sensory analysis RUSS63821
DSTU 8449:2015 Canned food products. Methods for the determination of organoleptic characteristics, net mass or volume and mass fraction of components UKRA342865
GOST ISO 5496-2014 Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours RUSS139755
GOST 31720-2012 Foodstuffs of processed domestic poultry eggs. Methods for sampling and organoleptic analysis RUSS59072
GOST ISO 6668-2015 Green coffee. Preparation of samples for use in sensory analysis RUSS139764
ST RK ISO 11037-2012 Organoleptic analysis. Guidelines for sensor evaluation of food products colour. Put into effect by Order KAZA25006
GOST ISO 4121-2016 Organoleptic analysis. Guidelines for the use of quantitative scales RUSS260257
GOST ISO 3972-2014 Sensory analysis. Methodology. Method of investigating sensitivity of taste RUSS139739
DSTU ISO 6564:2005 Sensory analysis -- Methodology -- Flavour profile methods UKRA41374
DSTU ISO 11056:2014 Research sensory. Methodology. Method for estimating values (ISO 11056: 1999 ISO 11056 1999/Amd. 1: 2013, IDT) UKRA346667
GOST 7269-79 Meat. Methods of sampling and organoleptic methods of freshnes test RUSS53931
     

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