ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 33818 | ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging | Standarts spēkā |
| 67425 | ISO 5495:2005/Amd 1:2016 | Analyse sensorielle — Méthodologie — Essai de comparaison par paires — Amendement 1 | Standarts spēkā |
| 72863 | ISO 11056:2021 | Sensory analysis — Methodology — Magnitude estimation method | Standarts spēkā |
| 60215 | ISO 8589:2007/Amd 1:2014 | Sensory analysis — General guidance for the design of test rooms — Amendment 1 | Standarts spēkā |
| 76670 | ISO 16820:2019 | Sensory analysis — Methodology — Sequential analysis | Standarts spēkā |
| 63887 | ISO 5492:2008/Amd 1:2016 | Sensory analysis — Vocabulary — Amendment 1 | Standarts spēkā |
| 58042 | ISO 13299:2016 | Sensory analysis — Methodology — General guidance for establishing a sensory profile | Standarts spēkā |
| 76666 | ISO 4120:2021 | Sensory analysis — Methodology — Triangle test | 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 11. līdz 20. no pavisam 114 ieraksta(-iem).