Фильтр :
Стандарт и/или проект находящийся в компетенции ISO/TC 34/SC 12 Секретариата Этап ICS
Sensory analysis — Apparatus — Wine-tasting glass
90.93
Sensory analysis — Determination of sensitivity of taste
95.99
Sensory analysis — Methodology — Method of investigating sensitivity of taste
95.99
Sensory analysis — Methodology — Method of investigating sensitivity of taste
90.93
Sensory analysis — Methodology — Method of investigating sensitivity of taste — Technical Corrigendum 1
60.60
Sensory analysis — Methodology — Triangular test
95.99
Sensory analysis — Methodology — Triangle test
95.99
Sensory analysis — Methodology — Triangle test
60.60
Sensory analysis — Methodology — Evaluation of food products by methods using scales
95.99
Sensory analysis — Guidelines for the use of quantitative response scales
90.60
Sensory analysis — Vocabulary
95.99
Sensory analysis — Vocabulary
95.99
Sensory analysis — Vocabulary
95.99
Sensory analysis — Vocabulary
95.99
Sensory analysis — Vocabulary
95.99
Sensory analysis — Vocabulary
95.99
Sensory analysis — Vocabulary
95.99
Sensory analysis — Vocabulary
90.92
Sensory analysis — Vocabulary — Amendment 1
60.60
Sensory analysis — Vocabulary
40.99
Sensory analysis — Vocabulary
40.98
Sensory analysis — Apparatus — Tasting glass for liquid products
95.99
Sensory analysis — Methodology — Paired comparison test
95.99
Sensory analysis — Methodology — Paired comparison test
90.93
Sensory analysis — Methodology — Paired comparison test — Amendment 1
60.60
Sensory analysis — Methodology — Paired comparison test — Technical Corrigendum 1
60.60
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours
95.99
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours
90.93
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours — Amendment 1
60.60
Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
90.60
Sensory analysis — General guidance for conducting perception tests with consumers in usage conditions, in uncontrolled area
20.00
Sensory analysis — Methodology — Flavour profile methods
95.99
Sensory analysis — Methodology — General guidance
95.99
Sensory analysis — Methodology — General guidance
95.99
Sensory analysis — Methodology — General guidance
90.60
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors
95.99
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Experts
95.99
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Expert sensory assessors
95.99
Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
90.92
Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
50.00
Sensory analysis — Methodology — Ranking
95.99
Sensory analysis — Methodology — Ranking
90.93
Sensory analysis — Methodology — Ranking — Amendment 1
60.60
Sensory analysis — Methodology — "A" - "not A" test
95.99
Sensory analysis — Methodology — "A" - "not A" test
90.60
Sensory analysis — General guidance for the design of test rooms
95.99
Sensory analysis — General guidance for the design of test rooms
90.60
Sensory analysis — General guidance for the design of test rooms — Amendment 1
60.60
Sensory analysis — Methodology — Duo-trio test
95.99
Sensory analysis — Methodology — Duo-trio test
95.99
Sensory analysis — Methodology — Duo-trio test
90.20
Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
90.60
Sensory analysis — Methodology — Texture profile
95.99
Sensory analysis — Methodology — Texture profile
60.60
Sensory analysis — General guidance and test method for assessment of the colour of foods
95.99
Sensory analysis — Guidelines for sensory assessment of the colour of products
90.60
Sensory analysis — Methodology — Magnitude estimation method
95.99
Sensory analysis — Methodology — Magnitude estimation method — Amendment 1
95.99
Sensory analysis — Methodology — Magnitude estimation method — Amendment 2
95.99
Sensory analysis — Methodology — Magnitude estimation method
60.60
Sensory analysis — Methodology — Guidelines for monitoring the performance of a quantitative sensory panel
95.99
Sensory analysis — Methodology — Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
60.60
Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area
90.60
Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area — Amendment 1
60.60
Sensory analysis — Methodology — General guidance for establishing a sensory profile
95.99
Sensory analysis — Methodology — General guidance for establishing a sensory profile
90.60
Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 1: Staff responsibilities
90.93
Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 2: Recruitment and training of panel leaders
90.93
Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
95.99
Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
60.60
Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
90.60
Sensory analysis — Apparatus — Olive oil tasting glass
90.92
Sensory analysis — Apparatus — Olive oil tasting glass
40.99
Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
90.60
Sensory analysis — Methodology — Sequential analysis
95.99
Sensory analysis — Methodology — Sequential analysis
60.60
Sensory analysis — General guidance for the application of sensory analysis in quality control
60.60
Sensory analysis — Guidance on substantiation for sensory and consumer product claims
60.60
Sensory analysis — Methodology — Balanced incomplete block designs
90.60
Sensory analysis — Methodology — Balanced incomplete block designs — Amendment 1
60.60

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