ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 11543 | ISO 5497:1982 | Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible | Standarts spēkā |
| 76669 | ISO 11132:2021 | Sensory analysis — Methodology — Guidelines for the measurement of the performance of a quantitative descriptive sensory panel | Standarts spēkā |
| 36172 | ISO 8587:2006 | Analyse sensorielle — Méthodologie — Classement par rangs | Standarts spēkā |
| 65519 | ISO 6658:2017 | Sensory analysis — Methodology — General guidance | Standarts spēkā |
| 73558 | ISO 5496:2006/Amd 1:2018 | Analyse sensorielle — Méthodologie — Initiation et entraînement des sujets à la détection et à la reconnaissance des odeurs — Amendement 1 | Standarts spēkā |
| 74219 | ISO 10399:2017 | Analyse sensorielle — Méthodologie — Essai duo-trio | Standarts spēkā |
| 68549 | ISO 20613:2019 | Sensory analysis — General guidance for the application of sensory analysis in quality control | Standarts spēkā |
| 76667 | ISO 8586:2023 | Analyse sensorielle — Sélection et entraînement des sujets sensoriels | Standarts spēkā |
| 76668 | ISO 11036:2020 | Analyse sensorielle — Méthodologie — Profil de la texture | Standarts spēkā |
| 50110 | ISO 3972:2011 | Sensory analysis — Methodology — Method of investigating sensitivity of taste | Standarts spēkā |
Attēlo no 101. līdz 110. no pavisam 114 ieraksta(-iem).