Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory ...
Application, in particular, to samples of intensely flavoured products and to samples of very concentrated products. The principle consists in making a preperation which allows direct assessment of the organoleptic properties of a sample according to the analysis required, as follows: a) for assessment of the properties of the sample itself: mixing the sample with a chemically defined substance…
Provides a list of terms and definitions in English and French, applicable to the techniques of processing and assessing black tea for commerce. The terms are classified into: 1. dry leaf (appearance, colour, odour); 2. liquor (taste characteristics, appearance); 3. appearance of infused leaf; 4. method of manufacture; 5. general. Information about grades is included in an annex. Alphabetical…
Textile machinery — Working widths of weaving machines
Defines the working width as well as other terms which relate to the main dimensions of the working widths of weaving machines. Applicable to weaving machines with or without shuttles, such as weaving machines with projectiles or rapiers. - Replaces ISO Recommendation R 109-1968 and constitutes its technical revision.
