现行

GB/T 33404-2016

白酒感官品评导则
Guidelines for sensory evaluation of Baijiu

2016-12-30

现行

GB/T 43476-2023

水生态健康评价技术指南
Technical guidelines for evaluation of the aquatic ecological health

2023-12-28

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

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

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

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

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

NY/T 2792-2015

蜂产品感官评价方法
Sensory evaluation for bee products

2015-05-21

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

BS ISO 22308-1-2021

Cork bark selected as bottling product-Sensory evaluation. Methodology for sensory evaluation by soaking
选择软木树皮作为装瓶产品

2021-03-17

现行

GB/T 22210-2008

肉与肉制品感官评定规范
Criterion for sensory evaluation of meat and meat products

2008-07-31

现行

YC/T 138-1998

烟草及烟草制品　感官评价方法
Tobacco and tobacco products—The sensory evaluation methods

1998-03-12

现行

ISO 22308-1-2021

Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking
装瓶用软木树皮第1部分:感官评定浸泡法感官评定方法

2021-01-07

现行

ISO 22935-2-2023

Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
牛奶和奶制品.感官分析.第2部分:感官评价方法

2023-04-12

现行

ASTM E2454-20

Standard Guide for Sensory Evaluation Methods to Determine Sensory Shelf Life of Consumer Products
测定消费品感官保质期的感官评定方法的标准指南

2020-04-01

现行

GOST R ISO 22935-2-2011

Молоко и молочные продукты. Органолептический анализ. Часть 2. Рекомендуемые методы органолептической оценки
牛奶和奶制品 感官分析第2部分推荐的感官评估方法

现行

UNE 87028-1-1997

SENSORY ANALYSIS. METHODOLOGY. GUIDELINES FOR THE PREPARATION OF SAMPLES OF LEGUMES FOR TEXTURE EVALUATION.
感官分析 方法论用于质地评估的豆类样品制备指南

1997-12-05

现行

ASTM E2299-13(2021)

Standard Guide for Sensory Evaluation of Products by Children and Minors
儿童和未成年人感觉评估产品标准指南

2021-04-15

现行

ASTM E253-24b

Standard Terminology Relating to Sensory Evaluation of Materials and Products
与材料和产品感官评定有关的标准术语

2024-10-01

现行

ISO 22935-3-2023

Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring
牛奶和奶制品.感官分析.第3部分:通过评分评定感官特性符合产品规范的方法

2023-04-12