|
|
|
|
| LEADER |
00886cam a2200217 7i4500 |
| 001 |
0000025558 |
| 005 |
20141008090000.0 |
| 008 |
091006 eng |
| 020 |
|
|
|a 0580115100
|
| 090 |
0 |
0 |
|a BS 5929 : Part 1 : 1980
|
| 110 |
2 |
0 |
|a British Standards Institution
|
| 245 |
1 |
0 |
|a Methods for sensory analysis of food
|b Part 1. introduction and general guide to methodology
|
| 260 |
|
|
|a London
|b BSI
|c 1980
|
| 300 |
|
|
|a 16 p.
|
| 500 |
0 |
0 |
|a Revised, Withdrawn
|
| 500 |
0 |
0 |
|a Cross References BS 2846:Part 4, BS 5098, BS 5929:Part 2, ISO 3972, ISO 4120, ISO 4121
|
| 500 |
0 |
0 |
|a Replaced By BS 5929-1:1986, ISO 6658-1985
|
| 520 |
|
|
|a Food products, Food testing, Sensory analysis (food), Statistical testing, Statistical methods of analysis, Testing conditions
|
| 650 |
|
0 |
|a Sensory analysis (food)
|v Standards
|
| 999 |
|
|
|a BS4675
|
| 999 |
|
|
|a BS4675
|b British Standard
|c Standards
|e JKR Library
|
