Filter :
Standard and/or project | Stage | TC |
---|---|---|
Tea — Preparation of liquor for use in sensory tests |
95.99 | ISO/TC 34/SC 8 |
Tea — Preparation of liquor for use in sensory tests |
60.60 | ISO/TC 34/SC 8 |
Sensory analysis — Apparatus — Wine-tasting glass |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Determination of sensitivity of taste |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Method of investigating sensitivity of taste |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Method of investigating sensitivity of taste |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Method of investigating sensitivity of taste — Technical Corrigendum 1 |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Triangular test |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Triangle test |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Triangle test |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Evaluation of food products by methods using scales |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Guidelines for the use of quantitative response scales |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Vocabulary |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Vocabulary |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Vocabulary |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Vocabulary |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Vocabulary |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Vocabulary |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Vocabulary |
90.92 | ISO/TC 34/SC 12 |
Sensory analysis — Vocabulary — Amendment 1 |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Vocabulary |
40.99 | ISO/TC 34/SC 12 |
Sensory analysis — Apparatus — Tasting glass for liquid products |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Paired comparison test |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Paired comparison test |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Paired comparison test — Amendment 1 |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Paired comparison test — Technical Corrigendum 1 |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours — Amendment 1 |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible |
90.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Flavour profile methods |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — General guidance |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — General guidance |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — General guidance |
90.60 | ISO/TC 34/SC 12 |
Green coffee — Preparation of samples for use in sensory analysis |
95.99 | ISO/TC 34/SC 15 |
Green coffee — Preparation of samples for use in sensory analysis — Technical Corrigendum 1 |
95.99 | ISO/TC 34/SC 15 |
Green coffee — Preparation of samples for use in sensory analysis |
90.60 | ISO/TC 34/SC 15 |
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Experts |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 2: Expert sensory assessors |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Selection and training of sensory assessors |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Ranking |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Ranking |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Ranking — Amendment 1 |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — "A" - "not A" test |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — "A" - "not A" test |
90.60 | ISO/TC 34/SC 12 |
Sensory analysis — General guidance for the design of test rooms |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — General guidance for the design of test rooms |
90.92 | ISO/TC 34/SC 12 |
Sensory analysis — General guidance for the design of test rooms — Amendment 1 |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Duo-trio test |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Duo-trio test |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Duo-trio test |
90.92 | ISO/TC 34/SC 12 |
Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach |
90.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Texture profile |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Texture profile |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — General guidance and test method for assessment of the colour of foods |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Guidelines for sensory assessment of the colour of products |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Magnitude estimation method |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Magnitude estimation method — Amendment 1 |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Magnitude estimation method — Amendment 2 |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Magnitude estimation method |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Guidelines for monitoring the performance of a quantitative sensory panel |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Guidelines for the measurement of the performance of a quantitative descriptive sensory panel |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area |
90.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area — Amendment 1 |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — General guidance for establishing a sensory profile |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — General guidance for establishing a sensory profile |
90.60 | ISO/TC 34/SC 12 |
Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 1: Staff responsibilities |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — General guidance for the staff of a sensory evaluation laboratory — Part 2: Recruitment and training of panel leaders |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Apparatus — Olive oil tasting glass |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Apparatus — Olive oil tasting glass |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs |
90.93 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Sequential analysis |
95.99 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Sequential analysis |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — General guidance for the application of sensory analysis in quality control |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Guidance on substantiation for sensory and consumer product claims |
60.60 | ISO/TC 34/SC 12 |
Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking |
60.60 | ISO/TC 87 |
Cork stoppers — Sensory analysis |
95.99 | ISO/TC 87 |
Sensory analysis — Methodology — Balanced incomplete block designs |
90.92 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Balanced incomplete block designs — Amendment 1 |
60.60 | ISO/TC 34/SC 12 |
Sensory analysis — Methodology — Balanced incomplete block designs |
50.00 | ISO/TC 34/SC 12 |
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