Lê Đoàn Thanh Lâm
Senior Member
Em không biết làm sao để có thể tham khảo hay lấy được các tiêu chuẩn iso???
http://www.psi.gov.ps/web_en/prog/tc34sc12.html
Standards and drafts of: ISO/TC 34/SC 12 Sensory analysis
ISO 3591:1977 Sensory analysis -- Apparatus -- Wine-tasting glass
ISO 3972:1991 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
ISO 4120:1983 Sensory analysis -- Methodology -- Triangular test
ISO/AWI 4120 Sensory analysis -- Methodology -- Triangular test
ISO/AWI 4121 Sensory analysis -- Methodology -- Evaluation of food products by methods using scales
ISO 4121:1987 Sensory analysis -- Methodology -- Evaluation of food products by methods using scales
ISO 5492:1992 Sensory analysis -- Vocabulary
ISO 5494:1978 Sensory analysis -- Apparatus -- Tasting glass for liquid products
ISO 5495:1983 Sensory analysis -- Methodology -- Paired comparison test
ISO/AWI 5495 Sensory analysis -- Methodology -- Paired comparison test
ISO 5496:1992 Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours
ISO 5497:1982 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
ISO 6564:1985 Sensory analysis -- Methodology -- Flavour profile methods
ISO 6658:1985 Sensory analysis -- Methodology -- General guidance
ISO 8586-1:1993 Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 1: Selected assessors
ISO 8586-2:1994 Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 2: Experts
ISO 8587:1988 Sensory analysis -- Methodology -- Ranking
ISO 8588:1987 Sensory analysis -- Methodology -- "A" - "not A" test
ISO 8589:1988 Sensory analysis -- General guidance for the design of test rooms
ISO/WD 8589 Sensory analysis -- General guidance for the design of test rooms
ISO 10399:1991 Sensory analysis -- Methodology -- Duo-trio test
ISO/CD 10399 Sensory analysis -- Methodology -- Duo-trio test
ISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
ISO 11036:1994 Sensory analysis -- Methodology -- Texture profile
ISO 11037:1999 Sensory analysis -- General guidance and test method for assessment of the colour of foods
ISO 11056:1999 Sensory analysis -- Methodology -- Magnitude estimation method
ISO/CD 13300-1 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff structure and responsibilities
ISO/CD 13300-2 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 2: Recruitment and training of panel leaders for descriptive analysis
ISO/DIS 13301.2 Sensory analysis -- Methodology -- General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
ISO/AWI 13302 Sensory analysis -- Methods for assessing modifications to the flavours of foodstuffs due to packaging
ISO/AWI 16820 Sensory analysis - Methodology - Sequential analysis
ISO/AWI 18429 Sensory analysis -- Guidelines for the characterization of the evolution over time of the intensity of a sensory attribute
ISO/AWI 19398 Sensory analysis -- General guidance for evaluating the odour and taste of fish exposed to contaminants
http://www.psi.gov.ps/web_en/prog/tc34sc12.html
Standards and drafts of: ISO/TC 34/SC 12 Sensory analysis
ISO 3591:1977 Sensory analysis -- Apparatus -- Wine-tasting glass
ISO 3972:1991 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
ISO 4120:1983 Sensory analysis -- Methodology -- Triangular test
ISO/AWI 4120 Sensory analysis -- Methodology -- Triangular test
ISO/AWI 4121 Sensory analysis -- Methodology -- Evaluation of food products by methods using scales
ISO 4121:1987 Sensory analysis -- Methodology -- Evaluation of food products by methods using scales
ISO 5492:1992 Sensory analysis -- Vocabulary
ISO 5494:1978 Sensory analysis -- Apparatus -- Tasting glass for liquid products
ISO 5495:1983 Sensory analysis -- Methodology -- Paired comparison test
ISO/AWI 5495 Sensory analysis -- Methodology -- Paired comparison test
ISO 5496:1992 Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours
ISO 5497:1982 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible
ISO 6564:1985 Sensory analysis -- Methodology -- Flavour profile methods
ISO 6658:1985 Sensory analysis -- Methodology -- General guidance
ISO 8586-1:1993 Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 1: Selected assessors
ISO 8586-2:1994 Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 2: Experts
ISO 8587:1988 Sensory analysis -- Methodology -- Ranking
ISO 8588:1987 Sensory analysis -- Methodology -- "A" - "not A" test
ISO 8589:1988 Sensory analysis -- General guidance for the design of test rooms
ISO/WD 8589 Sensory analysis -- General guidance for the design of test rooms
ISO 10399:1991 Sensory analysis -- Methodology -- Duo-trio test
ISO/CD 10399 Sensory analysis -- Methodology -- Duo-trio test
ISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
ISO 11036:1994 Sensory analysis -- Methodology -- Texture profile
ISO 11037:1999 Sensory analysis -- General guidance and test method for assessment of the colour of foods
ISO 11056:1999 Sensory analysis -- Methodology -- Magnitude estimation method
ISO/CD 13300-1 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff structure and responsibilities
ISO/CD 13300-2 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 2: Recruitment and training of panel leaders for descriptive analysis
ISO/DIS 13301.2 Sensory analysis -- Methodology -- General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
ISO/AWI 13302 Sensory analysis -- Methods for assessing modifications to the flavours of foodstuffs due to packaging
ISO/AWI 16820 Sensory analysis - Methodology - Sequential analysis
ISO/AWI 18429 Sensory analysis -- Guidelines for the characterization of the evolution over time of the intensity of a sensory attribute
ISO/AWI 19398 Sensory analysis -- General guidance for evaluating the odour and taste of fish exposed to contaminants
. Bán máy tính đi mất ? 8O
