ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 20224 | ISO/DIS 13301.2 | Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure | Izstrādē |
| 52261 | ISO/CD 8588 | Sensory analysis — Methodology — "A" - "not A" test | Izstrādē |
| 19035 | ISO/DIS 11056.2 | Analyse sensorielle — Méthodologie — Estimation de la grandeur | 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 |
| 40303 | ISO/WD 3591 | Sensory analysis — Apparatus — Wine-tasting glass | Izstrādē |
| 28638 | ISO/WD 10399 | Analyse sensorielle — Méthodologie — Essai duo-trio | Izstrādē |
| 85937 | ISO/NP 19582 | Sensory test variability: addressing precision, accuracy, repeatability, replication and reproducibility | Izstrādē |
Attēlo no 101. līdz 110. no pavisam 115 ieraksta(-iem).