ISO/TC 34/SC 12
| Reģistrācijas numurs (WIID) | Projekta Nr. | Nosaukums | Statuss |
|---|---|---|---|
| 20874 | ISO/CD 4121 | Sensory analysis — Methodology — Evaluation of food products by methods using scales | Izstrādē |
| 20225 | ISO/DIS 13299.2 | Sensory analysis — Methodology — General guidance for establishing a sensory profile | Izstrādē |
| 20224 | ISO/DIS 13301.2 | Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure | Izstrādē |
| 20223 | ISO/CD 13302 | Analyse sensorielle — Méthodes pour la détection des flaveurs étrangères transmises aux produits alimentaires par les emballages | Izstrādē |
| 20222 | ISO/CD 13300 | Sensory analysis — General guidance for the staff of a sensory analysis laboratory | Izstrādē |
| 19035 | ISO/DIS 11056.2 | Analyse sensorielle — Méthodologie — Estimation de la grandeur | Izstrādē |
| 19017 | ISO 11037:1999 | Sensory analysis — General guidance and test method for assessment of the colour of foods | Atcelts |
| 19016 | ISO 11036:1994 | Analyse sensorielle — Méthodologie — Profil de la texture | Atcelts |
| 19015 | ISO 11035:1994 | Analyse sensorielle — Recherche et sélection de descripteurs pour l'élaboration d'un profil sensoriel, par approche multidimensionnelle | Standarts spēkā |
| 18460 | ISO 10399:1991 | Sensory analysis — Methodology — Duo-trio test | Atcelts |
Attēlo no 81. līdz 90. no pavisam 114 ieraksta(-iem).