visual sense
visual sense, Total:55 items.
The international standard classification for "visual sense" includes: Sensory analysis .
The Chinese standard classification for "visual sense" includes: Standardization and quality management , Basic standards and general methods , Basic standards and general methods .
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 21172-2022 Sensory analysis—Guidelines for sensory assessment of the colour of products
- GB/T 25005-2010 Sensory analysis—Methods for sensory evaluation of instant noodles
- GB/T 12312-1990 Sensory analysis--Determination of sensitivity of taste
- GB/T 12312-2012 Sensory analysis—Method of investigating sensitivity of taste
Professional Standard - Agriculture
- GB 10221.2-1988 Sensory analysis--Vocabulary--Terms relating to senses
Professional Standard - Post and Telecommunication
- YD/T 2453-2013 User requirement and evaluation criteria of multimedia communication for perceptual video quality measurement techniques in the absence of reference
German Institute for Standardization
- DIN 10975:2005 Sensory analysis - Expert witness for the judgement of conformity with foodlaw
- DIN 10959 E:2005-07 Sensory analysis - Determination of sensitivity of taste
- DIN 10959:1998 Sensory analysis - Determination of sensitivity of taste
- DIN ISO 3972:2013-12 Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011 + Cor. 1:2012)
- DIN ISO 3972 E:2012-07 Sensory analysis - Methodology - Method of investigating sensitivity of taste
- DIN ISO 3972 Beiblatt 1:2018-11 Sensory Analysis - Methodology - Method of investigating sensitivity of taste; Supplement 1: Instruction for practical use
- DIN EN ISO 13299 E:2014-10 General Guidelines for Establishing Sensory Curves in Sensory Analysis Methodology (Draft)
- DIN EN ISO 13299 E:2015-08 General Guidelines for Establishing Sensory Curves in Sensory Analysis Methodology (Draft)
Illuminating Engineering Society of North America
- IESNA HB-9 CHAPTER 3-2000 Vision and Perception
FI-SFS
- SFS 5495-1989 food. Sense organ analysis. Glossary
Spanish Association for Standardization (UNE)
- UNE 87-017-1992 Sensory analysis. Methodology. Flavour profile methods
- UNE-ISO 3972:2013 Sensory analysis. Methodology. Method of investigating sensitivity of taste.
- UNE 87003:1995 SENSORY ANALYSIS. METHODOLOGY. METHOD OF INVESTIGATING SENSITIVITY OF TASTE
CZ-CSN
- CSN 65 2460-1981 Sodium Chloride (Salt) Methods of Sensuous Evaluation.
SCC
- AENOR UNE 87017:1992 Sensory analysis. Methodology. Method to establish the olfactory-gustatory profile.
- 10/30197763 DC BS ISO 3972. Sensory analysis. Methodology. Method of investigating sensitivity of taste
- DIN ISO 3972 E:2012 Draft Document - Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011)
International Organization for Standardization (ISO)
- ISO 3972:1979 Sensory analysis; Determination of sensitivity of taste
- ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test
- ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
- ISO 13299:2003 Sensory analysis - Methodology - General guidance for establishing a sensory profile
- ISO 10399:1991 Sensory analysis; methodology; duo-trio test
- ISO 10399:2017 Sensory analysis - Methodology - Duo-trio test
- ISO 3972:1991 Sensory analysis; methodology; method of investigating sensitivity of taste
Korean Agency for Technology and Standards (KATS)
- KS Q ISO 3972-2014(2019) Sensory analysis — Methodology — Method of investigating sensitivity of taste
- KS Q ISO 3972-2019 Sensory analysis — Methodology — Method of investigating sensitivity of taste
- KS Q ISO 13299:2007 Sensory analysis－Methodology－General guidance for establishing a sensory profile
- KS Q ISO 10399:2009 Sensory analysis－Methodology－Duo-trio test
GSO
- GSO ISO 3972:2015 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
- BH GSO ISO 3972:2016 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
- OS GSO ISO 3972:2015 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
British Standards Institution (BSI)
- BS ISO 3972:2011(2012) Sensory analysis — Methodology — Method of investigating sensitivity of taste
- BS ISO 3972:2011 Sensory analysis. Methodology. Method of investigating sensitivity of taste
- BS EN ISO 13299:2003 Sensory analysis. Methodology. General guidance for establishing a sensory profile
- BS EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile
European Committee for Standardization (CEN)
- EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
- EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test
- EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
- EN ISO 13299:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile
Association Francaise de Normalisation
- NF ISO 3972:2012 Sensory analysis - Methodology - Method for awakening taste sensitivity
- BP X10-042:2006 Sensory characterization of materials - Practical recommendations for visual analysis from raw material to finished product
- NF V09-007:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile.
- NF V09-002:1989 Sensory analysis. Methodology. Initiating method to gustatory activity.
- NF V09-020:1992 Sensory analysis. Methodology. Duo-trio test.
RU-GOST R
- GOST ISO 3972-2014 Sensory analysis. Methodology. Method of investigating sensitivity of taste
- GOST 20235.0-1974 Meat of rabbits. Sampling methods. Organoleptic methods of freshness determination
VN-TCVN
- TCVN 5604-1991 Food and gustatory products.General specification for sensory analysis
- TCVN 4905-1989 Television receivers.Sensory tests.Guidelines
RO-ASRO
- STAS 9748-1974 FROZEN VEGETABLES Boiling method for the organoleptic examina, ion
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