ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 11534 | ISO 5492-1:1977 | Analyse sensorielle Vocabulaire | Atcelts |
| 33817 | ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales | Standarts spēkā |
| 9871 | ISO 4121:1987 | Sensory analysis — Methodology — Evaluation of food products by methods using scales | Atcelts |
| 76666 | ISO 4120:2021 | Analyse sensorielle — Méthodologie — Essai triangulaire | Standarts spēkā |
| 33495 | ISO 4120:2004 | Analyse sensorielle — Méthodologie — Essai triangulaire | Atcelts |
| 9870 | ISO 4120:1983 | Analyse sensorielle — Méthodologie — Essai triangulaire | Atcelts |
| 62546 | ISO 3972:2011/Cor 1:2012 | Sensory analysis — Methodology — Method of investigating sensitivity of taste — Technical Corrigendum 1 | Standarts spēkā |
| 50110 | ISO 3972:2011 | Sensory analysis — Methodology — Method of investigating sensitivity of taste | Standarts spēkā |
| 9636 | ISO 3972:1991 | Analyse sensorielle — Méthodologie — Méthode d'éveil à la sensibilité gustative | Atcelts |
| 9635 | ISO 3972:1979 | Analyse sensorielle — Détermination de l'acuité gustative | Atcelts |
Attēlo no 71. līdz 80. no pavisam 115 ieraksta(-iem).