1.
Sensory analysis-Methodology-Ranking
GB/T12315-1990感官分析方法排序法
2.
Sensory analysis method-Paired comparison test
GB/T12310-1990感官分析方法成对比较检验
3.
Sensory analysis method-Triangular test
GB/T12311-1990感官分析方法三点检验
4.
Sensory analysis methodology--Texture profile
GB/T16860-1997感官分析方法质地剖面检验
5.
Sensory analysis method-Flavour profile test
GB/T12313-1990感官分析方法风味剖面检验
6.
Sensory analysis method--Duo--trio test
GB/T17321-1998感官分析方法二、三点检验
7.
" Sensory analysis-Methodology-""A""-""not A"" test"
"GB/T12316-1990感官分析方法""A""-""非A""检验"
8.
Sensory analysis--Methodology--General guidance
GB/T10220-1988感官分析方法总论
9.
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
10.
Sensory analysis--Methodology--Initiation and training of assessors in the detection and recognition of odors
GB/T15549-1995感官分析方法学检测和识别气味方面评价员的入门和培训
11.
Application of Fuzzy Integrated Evaluation Method with M (·, +) Operator to Analyze Sensory Quality of Instant Noodle
模糊综合评判法在方便面感官分析中的应用
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.
Quality identification of wine relay primarily on the standards of sensory evaluation and physic-chemistry.
目前，葡萄酒质量的鉴别主要靠感官分析和理化指标分析的方法来确定。
14.
Quantitative analysis methods of factional group of several organic compounds;
几种有机化合物官能团定量分析方法
15.
Application of Cluster Analysis in Sensory Evaluation of Fried Instant Noodle
聚类分析在油炸型方便面感官评价中的应用
16.
THE SENSORY EVALUATION FACTORS AND SENSORY QUALITY CONTROL OF ICE CREAM
冰淇淋的感官评定方法与感官质量控制
17.
Sensitivity analysis is a kind of method of feasibility analysis.
敏感性分析是一种可行性分析方法。
18.
Sensory analysis-Determination of sensitivity of taste
GB/T12312-1990感官分析味觉敏感度的测定