ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 86648 | ISO/NP 20861 | Titre manque | Izstrādē |
| 58039 | ISO/NP 13302 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging | Izstrādē |
| 87448 | ISO/AWI 11136.2 | Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area | Izstrādē |
| 84513 | ISO/DIS 5492 | Sensory analysis — Vocabulary | Izstrādē |
| 89289 | ISO/AWI 5877 | Sensory Analysis — Methodology — General guidance for conducting perception tests with consumers in real or simulated usage/consumption situations | Izstrādē |
| 58038 | ISO/NP 11036 | Analyse sensorielle — Méthodologie — Profil de la texture | Izstrādē |
| 20874 | ISO/CD 4121 | Sensory analysis — Methodology — Evaluation of food products by methods using scales | Izstrādē |
| 26550 | ISO/WD 6658 | Sensory analysis — Methodology — General guidance | Izstrādē |
| 27906 | ISO/CD 13300-1 | Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 1: Staff structure and responsibilities | Izstrādē |
| 88371 | ISO/CD 8589 | Analyse sensorielle — Directives générales pour la conception de locaux destinés à l'analyse | Izstrādē |
Attēlo no 91. līdz 100. no pavisam 114 ieraksta(-iem).