ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 33817 | ISO 4121:2003 | Analyse sensorielle — Lignes directrices pour l'utilisation d'échelles de réponses quantitatives | Standarts spēkā |
| 60574 | ISO 8587:2006/Amd 1:2013 | Sensory analysis — Methodology — Ranking — Amendment 1 | Standarts spēkā |
| 36388 | ISO 13300-2:2006 | Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 2: Recruitment and training of panel leaders | Standarts spēkā |
| 57699 | ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs | Standarts spēkā |
| 50112 | ISO 11037:2011 | Sensory analysis — Guidelines for sensory assessment of the colour of products | Standarts spēkā |
| 68549 | ISO 20613:2019 | Sensory analysis — General guidance for the application of sensory analysis in quality control | Standarts spēkā |
| 62546 | ISO 3972:2011/Cor 1:2012 | Sensory analysis — Methodology — Method of investigating sensitivity of taste — Technical Corrigendum 1 | Standarts spēkā |
| 9002 | ISO 3591:1977 | Analyse sensorielle — Appareillage — Verre à dégustation pour l'analyse sensorielle des vins | Standarts spēkā |
| 76669 | ISO 11132:2021 | Sensory analysis — Methodology — Guidelines for the measurement of the performance of a quantitative descriptive sensory panel | Standarts spēkā |
| 33818 | ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging | Standarts spēkā |
Attēlo no 11. līdz 20. no pavisam 114 ieraksta(-iem).