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 |
| 76666 | ISO 4120:2021 | Analyse sensorielle — Méthodologie — Essai triangulaire | 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 |
| 68549 | ISO 20613:2019 | Sensory analysis — General guidance for the application of sensory analysis in quality control | Standarts spēkā |
| 44470 | ISO 5495:2005/Cor 1:2006 | Analyse sensorielle — Méthodologie — Essai de comparaison par paires — Rectificatif technique 1 | Standarts spēkā |
| 36172 | ISO 8587:2006 | Analyse sensorielle — Méthodologie — Classement par rangs | Standarts spēkā |
| 50125 | ISO 11136:2014 | Analyse sensorielle — Méthodologie — Lignes directrices générales pour la réalisation d'épreuves hédoniques effectuées avec des consommateurs dans un espace contrôlé | 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 |
| 36385 | ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms | Standarts spēkā |
Attēlo no 81. līdz 90. no pavisam 115 ieraksta(-iem).