ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 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 |
| 36791 | ISO 13301:2002 | Analyse sensorielle — Méthodologie — Lignes directrices générales pour la mesure des seuils de détection d'odeur, de flaveur et de goût par une technique à choix forcé de 1 parmi 3 (3-AFC) | Atcelts |
| 68901 | ISO 13301:2018 | Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure | Standarts spēkā |
| 33818 | ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging | Standarts spēkā |
| 38031 | ISO 16657:2006 | Analyse sensorielle — Appareillage — Verre pour la dégustation de l'huile d'olive | Atcelts |
| 85185 | ISO 16657:2023 | Analyse sensorielle — Appareillage — Verre pour la dégustation de l'huile d'olive | Standarts spēkā |
| 57699 | ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs | Standarts spēkā |
| 31085 | ISO 16820:2004 | Analyse sensorielle — Méthodologie — Analyse séquentielle | Atcelts |
| 76670 | ISO 16820:2019 | Sensory analysis — Methodology — Sequential analysis | Standarts spēkā |
| 68549 | ISO 20613:2019 | Sensory analysis — General guidance for the application of sensory analysis in quality control | Standarts spēkā |
Attēlo no 21. līdz 30. no pavisam 115 ieraksta(-iem).