Egyptian Organization for Standards & Quality

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67.240

Standard No. 4874 / 2005
Price 250 L.E.
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Sensory analysis – methodology guidelines for the preparation of samples for which direct sensory analysis is not feasible
Standard No. 4875 / 2005
Price 295 L.E.
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Sensory analysis – methodology duo – trio test
Standard No. 4876 / 2005
Price 370 L.E.
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Sensory evaluation of edible oils and fats.
Standard No. 5395-2 / 2023
Price 400 L.E.
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Paper and board intended to come into contact with foodstuffs- sensory analysis Part 2 : off- flavour ( taint )
Standard No. 4409 / 2023
Price 295 L.E.
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Guidelines tea – prepartion of Liquor for use in sensory tests
Standard No. 6344 / 2007
Price 310 L.E.
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Sensory analysis - Methodology -Method of investigating sensitivity of taste
Standard No. 7019 / 2009
Price 460 L.E.
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SENSORY ANALYSIS METHODLOGY - TRIANGLE TEST
Standard No. 7020 / 2009
Price 490 L.E.
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SENSORY ANALYSIS METHODOLOGY – TEXTURE PROFILE
Standard No. 3978 / 2003
Price 0 L.E.
Sensory analysis - Methodology - Evaluation of food products by methods using scales.
Standard No. 3984 / 2003
Price 415 L.E.
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Sensory analysis - Methodology - lnitiation and training of assessors in the detection and recognition of odours.
Standard No. 4251 / 2023
Price 385 L.E.
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Guidelines alimentary pasta produced from durum Wheat semolina — estimation of cooking Quality by sensory analysis — Routine method
Standard No. 4478 / 2020
Price 640 L.E.
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Sensory analysis - Methodology - General guidance
Standard No. 5207 / 2022
Price 505 L.E.
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Sensory analysis- methodology – ranking
Standard No. 5208 / 2006
Price 0 L.E.
SENSORY ANALYSIS -- IDENTIFICATION AND SELECTION OF DESCRIPTORS FOR ESTABLISHING A SENSORY PROFILE BY A MULTIDIMENSIONAL APPROACH
Standard No. 5209 / 2022
Price 790 L.E.
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Sensory analysis- methodology - general guidance for establishing a sensory profile
Standard No. 5210 / 2022
Price 595 L.E.
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Sensory analysis- Methodology – general guidance SENSORY ANALYSIS — METHODOLOGY — GENERAL GUIDANCE FOR MEASURING ODOUR, FLAVOUR AND TASTE DETECTION THRESHOLDS BY A THREE-ALTERNATIVE FORCED-CHOICE (3-AFC) PROCEDURE
Standard No. 5211 / 2006
Price 565 L.E.
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Sensory analysis-Methods for assessing modification to the flavow of foodstuffs due to packaging
Standard No. 5877 / 2007
Price 250 L.E.
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sensory analysis- crok stoppers
Standard No. 5878 / 2007
Price 250 L.E.
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sensory analysis- apparatus- wine tasting glass
Standard No. 5879 / 2023
Price 505 L.E.
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Guidelines sensory analysis — methodology — initiation and training of assessors in the detection and recognition of odours
Standard No. 5880 / 2007
Price 310 L.E.
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Sensory analysis- guidelines for the use of quantitive response scales
Standard No. 7152 / 2010
Price 340 L.E.
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SENSORY ANALYSIS SENSORY EVALUATION OF OlEORESIN CAPSICUM .
Standard No. 7153 / 2010
Price 325 L.E.
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SENSORY ANALYSIS SENSORY EVALUATION OF LOW HEAT CHILIES
Standard No. 7154 / 2010
Price 325 L.E.
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Sensory Evaluation of Red Pepper Heat
Standard No. 7623 / 2013
Price 355 L.E.
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Sensory Analysis - Methodology- Paired Comparison Test
Standard No. 7782 / 2014
Price 310 L.E.
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Ice – cream – method for sensory evaluation
Standard No. 8076 / 2017
Price 400 L.E.
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TOLERANCES FOR NUTRIENT VALUES DECLARED ON A LABEL (EU No 1169/2011)
Standard No. 8074 / 2017
Price 565 L.E.
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SENSORY ANALYSIS - IDENTIFICATION AND SELECTION OF DESCRIPTORS FOR ESTABLISHING A SENSORY PROFILE BY A MULTIDIMENSIONAL APPROACH (ISO 11035/1994
Standard No. 8075 / 2017
Price 580 L.E.
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SENSORY ANALYSIS GENERAL GUIDELINES FOR THE SELECTION, TRANING AND MONITORING OF SELECTED ASSESSORS AND EXPERT SENSORY ASSESSORS (ISO: 8586/2012)
Standard No. 8156-1 / 2018
Price 595 L.E.
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SENSORY ANALYSIS - MILK AND MILK PRODUCTS PART 1: GENERAL GUIDANCE FOR THE RECRUITMENT, SELECTION, TRAINING AND MONITORING OF ASSESSORS