About the order of enforcement of amendments to the technical regulation of the Customs Union "Safety requirements for food additives, flavorings and technological aids" (TR TS 029/2012)
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Public catering service. Method of sensory evaluation of catering products
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Meat and meat products. Organoleptic analysis. The method of the profile descriptor analysis of the flavor of meat products
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Confectionary. Methods for determination of organoleptic quality indices, sizes, net-mass and components
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Organoleptic analysis. Methodology. Test duo-trio
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Organoleptic analysis. Methodology. Structure characteristics
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Sensory analysis. Guidelines for sensory assessment of the colour of food products
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Organoleptic analysis. Methodology. General guidance for conducting hedonic testing by consumers in a controlled area
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Organoleptic analysis. Methodology. General guidance for the compilation of an organoleptic profile
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Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 1. Staff responsibilities
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Sensory analysis. General guidance for the staff of a sensory evaluation laboratory. Part 2. Recruiting and training of panel leaders
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Organoleptic analysis. Methods for evaluating changes in food flavor due to packaging
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