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Procedure 26
Control and internal calibration of thermometers and temperature control on microbiological laboratories
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Procedure 27
Measurement uncertainty in sensory analysis.
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Procedure 28
Guidelines for reporting sensory data.
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Procedure 29
Guidelines for sensory analysis of meat and meat products.
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Procedure 30
Statistical Evaluation of Results from Quantitative Microbiological Methods.
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Procedure 31
Guidelines for sensory evaluation of bread.
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Procedure 32
Verification of microbiological methods.
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Procedure 33
QUALITY ASSURANCE OF PCR: Organisation and operation of PCR analyses in food and feed microbiology laboratories.
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