现行

BS ISO 16779-2015

Sensory analysis. Assessment (determination and verification) of the shelf life of foodstuffs
感官分析 食品保质期的评估（测定和验证）

2015-08-31

现行

GB/T 38493-2020

感官分析　食品货架期评估(测评和确定)
Sensory analysis—Assessment(determination and verification)of the shelf life of foodstuffs

2020-03-06

现行

GOST ISO 16779-2017

Органолептический анализ. Оценка (определение и верификация) срока годности пищевой продукции
感官分析食品保质期的评估（确定和验证）

2017-08-30

现行

ISO 16779-2015

Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
感官分析 - 食品保质期的评估（确定和验证）

2015-08-14

现行

BS ISO 11037-2011

Sensory analysis. Guidelines for sensory assessment of the colour of products
感官分析 产品颜色感官评定指南

2011-07-31

现行

KS Q ISO 11037(2018 Confirm)

관능검사 — 제품 색에 대한 관능 검사 지침서
感官分析产品颜色感官评定导则

2013-12-30

现行

KS Q ISO 11037(2023 Confirm)

관능검사 — 제품 색에 대한 관능 검사 지침서
感官分析产品颜色感官评定指南

2013-12-30

现行

GB/T 21172-2022

感官分析 产品颜色感官评价导则
Sensory analysis—Guidelines for sensory assessment of the colour of products

2022-10-12

现行

ISO 11037-2011

Sensory analysis — Guidelines for sensory assessment of the colour of products
感官分析——产品颜色感官评定指南

2011-07-13

现行

DIN 10977

Sensory analysis - Sensory claims - Verification of product-related and comparative claims
感官分析.感官声明.产品相关和比较声明的验证

2021-02-01

现行

GOST ISO 11037-2013

Органолептический анализ. Руководство по оценке цвета пищевых продуктов
感官分析食品颜色感官评估指南

2013-10-18

现行

DIN 10959

Determination of sensitivity of taste by sensory analysis
感官分析.味觉灵敏度的测定

1998-07-01

现行

BS ISO 13302-2003

Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
感官分析 包装对食品风味影响的评估方法

2003-08-21

现行

ISO 13302-2003

Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
感官分析——食品包装引起风味变化的评定方法

2003-08-11

现行

KS Q ISO 13302(2021 Confirm)

관능 검사－포장으로 인한 식품의 향미 변화 평가법
感官分析－评估包装引起的食品风味变化的方法

2007-12-05

现行

GB/T 25006-2010

感官分析　包装材料引起食品风味改变的评价方法
Sensory analysis—Methods for assessing modifications to the flavour of foodstuffs due to packaging

2010-09-02

现行

KS Q ISO 13302(2012 Confirm)

관능 검사－포장으로 인한 식품의 향미 변화 평가법
感官分析 包装材料引起食品风味改变的评价方法

2007-12-05

现行

UNE 87026-2000

SENSORY ANALYSIS. GENERAL GUIDANCE AND TEST METHOD FOR THE ASSESSMENT OF THE COLOUR OF FOODS.
感官分析 食品颜色评估的一般指南和试验方法

2000-12-19

现行

GOST ISO 13302-2017

Органолептический анализ. Методы оценки изменения флейвора пищевых продуктов за счет упаковки
感官分析 包装对食品风味影响的评定方法

2017-08-30

现行

GB/T 38495-2020

感官分析　花椒麻度评价　斯科维尔指数法
Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method

2020-03-06