BS ISO 3972:2011

Действует

Sensory analysis. Methodology. Method of investigating sensitivity of taste — 18 стр.

Ссылочные документы

ISO 10426-2:2003/Cor.1:2006

Действует

Petroleum and natural gas industries -- Cements and materials for well cementing -- Part 2: Testing of well cements -- Technical Corrigendum 1 — 2 стр.

ISO 6488:2004/Cor.1:2008

Действует

Tobacco and tobacco products -- Determination of water content -- Karl Fischer method -- Technical Corrigendum 1 — 1 стр.

BS ISO 3858:2008

Заменен

Rubber compounding ingredients. Carbon black. Determination of light transmittance of toluene extract — 16 стр.

BS ISO 8589:2007

Действует

Sensory analysis. General guidance for the design of test rooms — 26 стр.

BS ISO 8586:2012

Действует

Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors — 40 стр.

BS ISO 6658:2005

Заменен

Sensory analysis. Methodology. General guidance — 30 стр.

ISO 5492:2008

Действует

Sensory analysis -- Vocabulary — 120 стр.

BS 5929-7:1992

Заменен

Methods for sensory analysis of food, Investigating sensitivity of taste — 12 стр.

На этот документ ссылаются

BS ISO 8586:2012

Действует

Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors — 40 стр.

BS EN ISO 8586:2014

Действует

Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors — 38 стр.

BS ISO 13302:2003

Действует

Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging — 36 стр.

PD CEN/TR 15645-3:2008

Действует

Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test. Dry food — 44 стр.

PD CEN/TR 15645-2:2008

Действует

Paper and board intended to come into contact with foodstuffs. Calibration of the off flavour test. Fatty food — 40 стр.

BS ISO 6658:2005

Заменен

Sensory analysis. Methodology. General guidance — 30 стр.

BS 5929-7:1992

Заменен

Methods for sensory analysis of food, Investigating sensitivity of taste — 12 стр.