Coffee. Sensory analysis. Vocabulary1 Scope This document defines terms relating to coffee sensory analysis. This document covers definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee. The terms are given under the following headings: a) basic terms of sensory analysis; b) generic terms in the sensory assessment of coffee; c) terminology relating to coffee specific odours and tastes; d) terms commonly used in sensory assessment of coffee by

Who is BS 3539 - Sound level meters for

BS 7036 (all parts)

The bends and tees specified are for use with tubes specified in BS 4825-1 and are intended for welding to tube ends or fitting to expanded or welded type couplings

Hereinafter the latter will be described as high voltage overhead lines

a) terms which are self evident

microbiology

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4 Condition of specimens

As BS EN 61853-3 specifies

5 Security of ERI data

equipment and appliances

especially for those plants that have extended their operating licences or are considering this option