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 |
| 11543 | ISO 5497:1982 | Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible | 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 |
| 85185 | ISO 16657:2023 | Sensory analysis — Apparatus — Olive oil tasting glass | Standarts spēkā |
| 87449 | ISO 29842:2024 | Analyse sensorielle — Méthodologie — Plans de présentation en blocs incomplets équilibrés | Standarts spēkā |
| 76669 | ISO 11132:2021 | Sensory analysis — Methodology — Guidelines for the measurement of the performance of a quantitative descriptive sensory panel | 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 |
| 88371 | ISO/DIS 8589 | Analyse sensorielle — Directives générales pour la conception de locaux d’essai | Aptauja |
Attēlo no 31. līdz 40. no pavisam 114 ieraksta(-iem).