Filtrar :
| Norma o proyecto bajo la responsabilidad directa de 香港六合彩开奖/TC 34/SC 12 Secretar铆a | Etapa | ICS |
|---|---|---|
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Sensory analysis 鈥� Apparatus 鈥� Wine-tasting glass
|
90.93 | |
|
Sensory analysis 鈥� Determination of sensitivity of taste
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Method of investigating sensitivity of taste
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Method of investigating sensitivity of taste
|
90.93 | |
|
Sensory analysis 鈥� Methodology 鈥� Method of investigating sensitivity of taste 鈥� Technical Corrigendum 1
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� Triangular test
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Triangle test
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Triangle test
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� Evaluation of food products by methods using scales
|
95.99 | |
|
Sensory analysis 鈥� Guidelines for the use of quantitative response scales
|
90.93 | |
|
Sensory analysis 鈥� Vocabulary
|
95.99 | |
|
Sensory analysis 鈥� Vocabulary
|
95.99 | |
|
Sensory analysis 鈥� Vocabulary
|
95.99 | |
|
Sensory analysis 鈥� Vocabulary
|
95.99 | |
|
Sensory analysis 鈥� Vocabulary
|
95.99 | |
|
Sensory analysis 鈥� Vocabulary
|
95.99 | |
|
Sensory analysis 鈥� Vocabulary
|
95.99 | |
|
Sensory analysis 鈥� Vocabulary
|
90.93 | |
|
Sensory analysis 鈥� Vocabulary 鈥� Amendment 1
|
60.60 | |
|
Sensory analysis 鈥� Vocabulary
|
40.98 | |
|
Sensory analysis 鈥� Apparatus 鈥� Tasting glass for liquid products
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Paired comparison test
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Paired comparison test
|
90.93 | |
|
Sensory analysis 鈥� Methodology 鈥� Paired comparison test 鈥� Amendment 1
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� Paired comparison test 鈥� Technical Corrigendum 1
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� Initiation and training of assessors in the detection and recognition of odours
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Initiation and training of assessors in the detection and recognition of odours
|
90.93 | |
|
Sensory analysis 鈥� Methodology 鈥� Initiation and training of assessors in the detection and recognition of odours 鈥� Amendment 1
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� Guidelines for the preparation of samples for which direct sensory analysis is not feasible
|
90.93 | |
|
Sensory analysis 鈥� Methodology 鈥� Flavour profile methods
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� General guidance
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� General guidance
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� General guidance
|
90.60 | |
|
Sensory analysis 鈥� General guidance for the selection, training and monitoring of assessors 鈥� Part 1: Selected assessors
|
95.99 | |
|
Sensory analysis 鈥� General guidance for the selection, training and monitoring of assessors 鈥� Part 2: Experts
|
95.99 | |
|
Sensory analysis 鈥� General guidance for the selection, training and monitoring of assessors 鈥� Part 2: Expert sensory assessors
|
95.99 | |
|
Sensory analysis 鈥� General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
|
95.99 | |
|
Sensory analysis 鈥� Selection and training of sensory assessors
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� Ranking
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Ranking
|
90.93 | |
|
Sensory analysis 鈥� Methodology 鈥� Ranking 鈥� Amendment 1
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� "A" - "not A" test
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� "A" - "not A" test
|
90.93 | |
|
Sensory analysis 鈥� General guidance for the design of test rooms
|
95.99 | |
|
Sensory analysis 鈥� General guidance for the design of test rooms
|
90.92 | |
|
Sensory analysis 鈥� General guidance for the design of test rooms 鈥� Amendment 1
|
60.60 | |
|
Sensory analysis 鈥� General guidance for the design of test rooms
|
30.00 |
|
|
Sensory analysis 鈥� Methodology 鈥� Duo-trio test
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Duo-trio test
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Duo-trio test
|
90.92 | |
|
Sensory analysis 鈥� Methodology 鈥� Duo-trio test
|
30.00 |
|
|
Sensory analysis 鈥� Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
|
90.93 | |
|
Sensory analysis 鈥� Methodology 鈥� Texture profile
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Texture profile
|
60.60 | |
|
Sensory analysis 鈥� General guidance and test method for assessment of the colour of foods
|
95.99 | |
|
Sensory analysis 鈥� Guidelines for sensory assessment of the colour of products
|
90.93 | |
|
Sensory analysis 鈥� Methodology 鈥� Magnitude estimation method
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Magnitude estimation method 鈥� Amendment 1
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Magnitude estimation method 鈥� Amendment 2
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Magnitude estimation method
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� Guidelines for monitoring the performance of a quantitative sensory panel
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� General guidance for conducting hedonic tests with consumers in a controlled area
|
90.92 | |
|
Sensory analysis 鈥� Methodology 鈥� General guidance for conducting hedonic tests with consumers in a controlled area 鈥� Amendment 1
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� General guidance for conducting hedonic tests with consumers in a controlled area
|
10.99 |
|
|
Sensory analysis 鈥� Methodology 鈥� General guidance for establishing a sensory profile
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� General guidance for establishing a sensory profile
|
90.60 | |
|
Sensory analysis 鈥� General guidance for the staff of a sensory evaluation laboratory 鈥� Part 1: Staff responsibilities
|
90.93 | |
|
Sensory analysis 鈥� General guidance for the staff of a sensory evaluation laboratory 鈥� Part 2: Recruitment and training of panel leaders
|
90.93 | |
|
Sensory analysis 鈥� Methodology 鈥� General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
|
90.93 | |
|
Sensory analysis 鈥� Methods for assessing modifications to the flavour of foodstuffs due to packaging
|
90.93 | |
|
Sensory analysis 鈥� Apparatus 鈥� Olive oil tasting glass
|
95.99 | |
|
Sensory analysis 鈥� Apparatus 鈥� Olive oil tasting glass
|
60.60 | |
|
Sensory analysis 鈥� Assessment (determination and verification) of the shelf life of foodstuffs
|
90.93 | |
|
Sensory analysis 鈥� Methodology 鈥� Sequential analysis
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Sequential analysis
|
60.60 | |
|
Sensory analysis 鈥� General guidance for the application of sensory analysis in quality control
|
90.60 | |
|
Sensory analysis 鈥� Guidance on substantiation for sensory and consumer product claims
|
60.60 | |
|
Sensory analysis 鈥� Methodology 鈥� Balanced incomplete block designs
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Balanced incomplete block designs 鈥� Amendment 1
|
95.99 | |
|
Sensory analysis 鈥� Methodology 鈥� Balanced incomplete block designs
|
60.60 |
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