1.
Sensory analysis-Determination of sensitivity of taste
GB/T12312-1990感官分析味觉敏感度的测定
2.
Sensory analysis--General guidance for the design of test rooms
GB/T13868-1992感官分析建立感官分析实验室的一般导则
3.
Sensory analysis--General guidance for the selection and training of selected assessors
GB/T14195-1993感官分析选拔与培训感官分析优选评价员导则
4.
Sensory analysis method-Paired comparison test
GB/T12310-1990感官分析方法成对比较检验
5.
Sensory analysis method-Triangular test
GB/T12311-1990感官分析方法三点检验
6.
Sensory analysis methodology--Texture profile
GB/T16860-1997感官分析方法质地剖面检验
7.
Sensory analysis method-Flavour profile test
GB/T12313-1990感官分析方法风味剖面检验
8.
Sensory analysis method--Duo--trio test
GB/T17321-1998感官分析方法二、三点检验
9.
" Sensory analysis-Methodology-""A""-""not A"" test"
"GB/T12316-1990感官分析方法""A""-""非A""检验"
10.
Sensory analysis-Methodology-Ranking
GB/T12315-1990感官分析方法排序法
11.
Sensory analysis--Methodology--General guidance
GB/T10220-1988感官分析方法总论
12.
Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
GB/T16861-1997感官分析通过多元分析方法鉴定和选择用于建立感官剖面的描述词
13.
Sensory analysis--Methodology--Evaluation of food products by methods using scales
GB/T16290-1996感官分析方法学使用标度评价食品
14.
Sensory Evaluation in Quality Control of Orange Juice Beverage;
感官分析技术在橙汁饮料质量控制中的应用
15.
Kernel principal composition analysis of sensory and physiochemical quality of fermented bean curd
腐乳感官和理化品质的核主成分分析
16.
Analysis and Sensory Characteristic Research of Capsaicinoids;
辣椒素类物质分析及其感官特性研究
17.
Analysis on the Volatile Constituents and Sensory Attributes of Oolong Tea;
乌龙茶香气挥发性成分及其感官性质分析
18.
Correlationship between Main Chemical Components and Sensory Quality of Flue-cured Tobacco
烤烟主要化学成分与感官质量的相关性分析