1. Cork bark selected as bottling product. Sensory evaluation. Methodology for sensory evaluation by soaking Part 1, (17th March 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Household refrigerating appliances. Refrigerators, refrigerator-freezers, frozen food storage cabinets and food freezers cooled by forced air circulation. Characteristics and test methods. (15th April 1996) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (58 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Standardized methods for the sensory analysis of food. (15th December 1983) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (25 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect onthe quality of the water. Methods of test. Taste of water Part 2-2.2, (31st May 1988) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of organic materials on water intended for human consumption. Determination of odour and flavour assessment of water in piping systems. Influence of organic materials on water intended for human consumption. Determination of odour and flavour assessment of water in piping systems. Test method Part 1, (15th November 1999) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (16 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Refrigerated storage cabinets and counters for professional use. Performance and energy consumption. (23rd January 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (42 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. BS ISO 22308-1. Cork bark selected as bottling product. Part 1. Sensory analysis (12th February 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Refrigerated display cabinets. Test for absence of odour and taste Part 10, (15th March 1995) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. BS EN 14944-1. Influence of cementitious products on water intended for human consumption. Test methods. Part 1. Influence of factory made cementitious products on organoleptic parameters (6th September 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (63 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. BS EN ISO 23953-2. Refrigerated display cabinets. Part 2. Classification, requirements and test conditions (29th December 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (120 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗