{"id":337418,"date":"2024-10-19T23:35:42","date_gmt":"2024-10-19T23:35:42","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-22935-12009\/"},"modified":"2024-10-25T22:39:41","modified_gmt":"2024-10-25T22:39:41","slug":"bs-iso-22935-12009","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-22935-12009\/","title":{"rendered":"BS ISO 22935-1:2009"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
9<\/td>\n | Scope Normative references <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | Terms and definitions <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | Recruitment <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | Screening Screening form and requirements General Session\u00a01 \u2014 Basic odour and taste recognition Session\u00a02\u00a0\u2014 Milk powder and cream products Session\u00a03\u00a0\u2014 Cheese <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | Preparation of test samples for screening Screening tests, materials and methods Odour recognition <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Basic taste recognition Ranking tests <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | Difference testing <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | Descriptive ability and group discussion Cheese <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | Cream <\/td>\n<\/tr>\n | ||||||
20<\/td>\n | Marking schedule summary <\/td>\n<\/tr>\n | ||||||
21<\/td>\n | Selection <\/td>\n<\/tr>\n | ||||||
22<\/td>\n | Requirements for assessors in the panel Training and monitoring of assessors for dairy products General References <\/td>\n<\/tr>\n | ||||||
26<\/td>\n | Performance <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Milk and milk products. Sensory analysis – General guidance for the recruitment, selection, training and monitoring of assessors<\/b><\/p>\n |