ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 63887 | ISO 5492:2008/Amd 1:2016 | Sensory analysis — Vocabulary — Amendment 1 | Standarts spēkā |
| 63403 | ISO 8588:2017 | Analyse sensorielle — Méthodologie — Essai "A" - "non A" | Standarts spēkā |
| 62546 | ISO 3972:2011/Cor 1:2012 | Sensory analysis — Methodology — Method of investigating sensitivity of taste — Technical Corrigendum 1 | Standarts spēkā |
| 60574 | ISO 8587:2006/Amd 1:2013 | Sensory analysis — Methodology — Ranking — Amendment 1 | Standarts spēkā |
| 60215 | ISO 8589:2007/Amd 1:2014 | Sensory analysis — General guidance for the design of test rooms — Amendment 1 | Standarts spēkā |
| 58042 | ISO 13299:2016 | Sensory analysis — Methodology — General guidance for establishing a sensory profile | Standarts spēkā |
| 58039 | ISO/NP 13302 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging | Izstrādē |
| 58038 | ISO/NP 11036 | Analyse sensorielle — Méthodologie — Profil de la texture | Izstrādē |
| 58034 | ISO 11056:1999/Amd 1:2013 | Analyse sensorielle — Méthodologie — Méthode d'estimation de la grandeur — Amendement 1 | Atcelts |
| 57699 | ISO 16779:2015 | Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs | Standarts spēkā |
Attēlo no 31. līdz 40. no pavisam 114 ieraksta(-iem).