ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 57699 | ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs | Standarts spēkā |
| 50112 | ISO 11037:2011 | Analyse sensorielle — Lignes directrices pour l'évaluation sensorielle de la couleur des produits | Standarts spēkā |
| 11543 | ISO 5497:1982 | Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible | Standarts spēkā |
| 76668 | ISO 11036:2020 | Analyse sensorielle — Méthodologie — Profil de la texture | Standarts spēkā |
| 73558 | ISO 5496:2006/Amd 1:2018 | Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours — Amendment 1 | Standarts spēkā |
| 38051 | ISO 5492:2008 | Analyse sensorielle — Vocabulaire | Standarts spēkā |
| 65519 | ISO 6658:2017 | Sensory analysis — Methodology — General guidance | Standarts spēkā |
| 44470 | ISO 5495:2005/Cor 1:2006 | Analyse sensorielle — Méthodologie — Essai de comparaison par paires — Rectificatif technique 1 | Standarts spēkā |
| 67425 | ISO 5495:2005/Amd 1:2016 | Sensory analysis — Methodology — Paired comparison test — Amendment 1 | Standarts spēkā |
| 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 |
Attēlo no 21. līdz 30. no pavisam 115 ieraksta(-iem).