5 июл. 2022 г. — PDF | PURPOSE Ten heterogeneous varieties of Italian rice were ISO 5496:2006, Sensory analysis – Methodology – Initiation and training Автор: A Scharf · 2011 · Цитируется: 1 — Manual on descriptive analysis testing for sensory evaluation, ASTM manual series, MNL 13, Philadelphia: Association of Sensory Testing and 5 июл. 2022 г. — PDF | A procedure of selection and training of a panel of 9 judges and a specific method of sensory evaluation for Italian salami have been Автор: G Zeppa · 2013 · Цитируется: 7 — This is the accepted version of the following article: [Zeppa G., Zoccoli M.G., Nasi E.,. Masini G., Meglioli G. - Descriptive sensory analysis of AcetoАвтор: M Zannoni · 2015 · Цитируется: 7 — sensory analysis, Parmigiano-Reggiano, grated cheese, ://aop-cantal.com/sites/all/files/PI%20AOC%20CANTAL%20+%20GT%2024-10-11_0.pdf. 1, online at: internationaloliveoil.org/downloads/orga6.pdf (accessed on 14 June 2004). ISO 6658 (1985) Sensory analysis - Methodology - General Methodology - Initiation and Training of Assessors in Detection and Recognition of Odours" and COI / T.20 / Doc. No. 4 “Sensory analysis of olive oil: COURSE on the SENSORY ANALYSIS of HONEY. Bologna, Italy More than 15 selected unifloral honeys will be used to teach the techniques of sensory analysis. COURSE on the SENSORY ANALYSIS of HONEY. Bologna, Italy More than 15 selected unifloral honeys will be used to teach the techniques of sensory analysis.