11. Methods of test for the assessment of odour from packaging materials used for foodstuffs. (29th April 1964) 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) ↗
12. Sensory analysis apparatus. Specification for wine-tasting glass Part 1, (30th September 1978) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Methods for sensory analysis of food. Flavour profile methods Part 4, (31st July 1986) 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) ↗
14. Methods for sensory analysis of food. 'A'-'not A' test Part 5, (29th January 1988) 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) ↗
15. Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water. Methods of test. Taste of water. Method of testing tastes imparted to water by hoses for conveying water for food and drink preparation Part 2.2.3, (29th June 1990) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water. Methods of test. Taste of water. General method of test Part 2.2.1, (29th June 1990) 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) ↗
17. Methods of test for spices and condiments. Determination of Scoville index of chillies Part 7, (30th November 1989) 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) ↗
18. Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water. Methods of test. Taste of water. Method of testing tastes imparted to water by hoses Part 2.2.2, (29th June 1990) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Methods for sensory analysis of food. Investigating sensitivity of taste Part 7, (31st January 1992) 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) ↗
20. Assessors for sensory analysis. Guide to the selection, training and monitoring of selected assessors Part 1, (15th May 1993) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (22 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗