ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 69080 | ISO 20784:2021 | Sensory analysis — Guidance on substantiation for sensory and consumer product claims | Standarts spēkā |
| 9002 | ISO 3591:1977 | Analyse sensorielle — Appareillage — Verre à dégustation pour l'analyse sensorielle des vins | Standarts spēkā |
| 85185 | ISO 16657:2023 | Sensory analysis — Apparatus — Olive oil tasting glass | Standarts spēkā |
| 62546 | ISO 3972:2011/Cor 1:2012 | Sensory analysis — Methodology — Method of investigating sensitivity of taste — Technical Corrigendum 1 | Standarts spēkā |
| 50112 | ISO 11037:2011 | Sensory analysis — Guidelines for sensory assessment of the colour of products | Standarts spēkā |
| 57699 | ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs | Standarts spēkā |
| 60574 | ISO 8587:2006/Amd 1:2013 | Sensory analysis — Methodology — Ranking — Amendment 1 | Standarts spēkā |
| 76667 | ISO 8586:2023 | Analyse sensorielle — Sélection et entraînement des sujets sensoriels | Standarts spēkā |
| 68549 | ISO 20613:2019 | Sensory analysis — General guidance for the application of sensory analysis in quality control | Standarts spēkā |
| 74219 | ISO 10399:2017 | Analyse sensorielle — Méthodologie — Essai duo-trio | Standarts spēkā |
Attēlo no 101. līdz 110. no pavisam 114 ieraksta(-iem).