BS ISO 8586:2012

Действует

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

Описание Изменения Ссылки Версии

Ссылочные документы

BS ISO 8587:2006

Заменен

Sensory analysis. Methodology. Ranking — 28 стр.

BS ISO 13299:2003

Действует

Sensory analysis. Methodology. General guidance for establishing a sensory profile — 34 стр.

BS ISO 22935-1:2009

Действует

Milk and milk products. Sensory analysis. General guidance for the recruitment, selection, training and monitoring of assessors — 30 стр.

BS ISO 6658:2005

Заменен

Sensory analysis. Methodology. General guidance — 30 стр.

BS ISO 8589:2007

Действует

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

BS ISO 3534-2:2006

Действует

Statistics. Vocabulary and symbols. Applied statistics — 134 стр.

BS ISO 3972:2011

Действует

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

BS ISO 4121:2003

Действует

Sensory analysis. Guidelines for the use of quantitative response scales — 16 стр.

BS ISO 5496:2006

Заменен

Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours — 26 стр.

BS ISO 5725-6:1994

Действует

Accuracy (trueness and precision) of measurement methods and results. Use in practice of accuracy values — 58 стр.

BS 7667-1:1993

Заменен

Assessors for sensory analysis, Guide to the selection, training and monitoring of selected assessors — 22 стр.

BS EN ISO 8586-2:2008

Заменен

Sensory analysis. General guidance for the selection, training and monitoring of assessors. Expert sensory assessors — 16 стр.

На этот документ ссылаются

BS EN ISO 8586-2:2008

Заменен

Sensory analysis. General guidance for the selection, training and monitoring of assessors. Expert sensory assessors — 16 стр.

BS EN ISO 13299:2016

Действует

Sensory analysis. Methodology. General guidance for establishing a sensory profile — 52 стр.

BS ISO 7304-1:2016

Действует

Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method — 18 стр.

BS ISO 3972:2011

Действует

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

BS ISO 22308:2005

Действует

Cork stoppers. Sensory analysis — 12 стр.

BS ISO 11037:2011

Действует

Sensory analysis. Guidelines for sensory assessment of the colour of products — 28 стр.

BS ISO 11132:2012

Действует

Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel — 30 стр.