Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging1 Scope This International Standard describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches production run (see Annex A). This International Standard is applicable to all materials usable for packaging foodstuffs (e. g. paper,

What is BS 3908-6 – Lead and lead alloys about

Guidance for installation and operational qualification tests to be included in the instructions for use supplied with a sterilizer

You can achieve regulatory and legal compliance with BS 8878:2010 and ensure your web products are available to a wider audience

which can deter some people from using them

The introduction of a definition of "person of interest"

Although it is hard to determine the human body's core temperature accurately by infrared measurement of skin temperature

the assessment of the damage to the substrate

Typical examples of catheter mounts covered by this British Standard are shown in Figure 1

— Scandinavian hot tubs

Coolant pumps recirculate a coolant to transfer heat away from an engine that generates heat as a byproduct of producing energy

This second edition of the particular standard for the acceptance tests of mammographic X-ray equipment describes test methods for equipment using radiographic films

Pipe jacking