just feel 52

just feel 52, Total:72 items.

The international standard classification for "just feel 52" includes: Sensory analysis .

The Chinese standard classification for "just feel 52" includes: 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 12312-2012 Sensory analysis—Method of investigating sensitivity of taste
GB/T 22366-2008 Sensory analysis - Methodology - General guidance for measuring odour flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure
GB/T 12312-1990 Sensory analysis--Determination of sensitivity of taste

Professional Standard - Agriculture

GB 10221.2-1988 Sensory analysis--Vocabulary--Terms relating to senses
GB 12315-1990 Sensory analysis-Methodology-Ranking

未注明发布机构

DIN ISO 3972 E:2012-07 Sensory analysis - Methodology - Method of investigating sensitivity of taste
DIN EN ISO 13299 E:2014-10 General Guidelines for Establishing Sensory Curves in Sensory Analysis Methodology (Draft)
DIN 10959 E:2005-07 Sensory analysis - Determination of sensitivity of taste
DIN EN ISO 13299 E:2015-08 General Guidelines for Establishing Sensory Curves in Sensory Analysis Methodology (Draft)

HU-MSZT

MSZ KGST 646-1977 feel connected
MSZ 7304/1-1982 Food sensory inspection, taste inspection
MNOSZ 11157-1952 Elastic inner feeling ring for mechanical industry measuring equipment
MNOSZ 11156-1952 Mechanical industry measuring equipment elastic facade feeling circle

Illuminating Engineering Society of North America

IESNA HB-9 CHAPTER 3-2000 Vision and Perception

Association Francaise de Normalisation

NF V00-150:1992 Sensory analysis. Vocabulary.
NF ISO 3972:2012 Sensory analysis - Methodology - Method for awakening taste sensitivity
NF V09-007:2010 Sensory analysis - Methodology - General guidance for establishing a sensory profile.

Lithuanian Standards Office

LST EN 50482-2008 Instrument transformers - Three-phase inductive voltage transformers having Um up to 52 kV
LST ISO 3972:2012 Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011, identical)

European Committee for Electrotechnical Standardization（CENELEC）

EN 50482:2008 Instrument transformers - Three-phase inductive voltage transformers having Um up to 52 kV

European Committee for Standardization (CEN)

CENELEC EN 50482-2008 Instrument transformers - Three-phase inductive voltage transformers having Um up to 52 kV
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
EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test

Danish Standards Foundation

DS/EN 50482:2008 Instrument transformers - Three-phase inductive voltage transformers having Um up to 52 kV

ES-AENOR

UNE 87-017-1992 Sensory analysis. Methodology. Flavour profile methods
UNE 20-603 Pt.1-1986 Hearing correction device. Part 1: Hearing corrective instruments with induction loop entry
UNE 87-015-1986 Sensory analysis. Methodology. Labeling guidelines cannot be directly pointed out in smell and taste analyses.

SCC

DANSK DS/EN 50482:2008 Instrument transformers - Three-phase inductive voltage transformers having Um up to 52 kV
CEI EN 50482:2008 Instrument transformers - Three-phase inductive voltage transformers having Um up to 52 kV
UNE-EN 50482:2009 Instrument transformers - Three-phase inductive voltage transformers having Um up to 52 kV
AENOR UNE 87017:1992 Sensory analysis. Methodology. Method to establish the olfactory-gustatory profile.
UNE 87003:1995 SENSORY ANALYSIS. METHODOLOGY. METHOD OF INVESTIGATING SENSITIVITY OF TASTE
AENOR UNE-EN 50482:2009 Measurement transformers. Three-phase inductive voltage transformers with Um up to 52 kV
DIN EN 50482 E:2006 Draft Document - Instrument transformers - Three-phase inductive voltage transformers having U<(Index)m> up to 52 kV; German version prEN 50482:2005
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)
VDI 3882 BLATT 2-1994 Olfactometry — Determination of the hedonic odor effect
MIL MIL-R-14655/52A-1993 RIBBON, ACHIEVEMENT, JUNIOR ROTC AND NDCC, MILITARY, N-3-2 (S/S BY MIL-DTL-11589/447) (SUPERSEDING MIL-R-14655/52)

CL-INN

INDITECNOR 62-3 Industrial water: tests, feel tests

AENOR

UNE-ISO 3972:2013 Sensory analysis. Methodology. Method of investigating sensitivity of taste.

FI-SFS

SFS 5495-1989 food. Sense organ analysis. Glossary

GSO

GSO ISO 3972:2015 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste
OS 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

German Institute for Standardization

DIN ISO 3972:2013-12 Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011 + Cor. 1:2012)
DIN 10462:1988 Sensory analysis and evaluation of milk for consumption
DIN ISO 3972 Beiblatt 1:2018-11 Sensory Analysis - Methodology - Method of investigating sensitivity of taste; Supplement 1: Instruction for practical use
DIN 10959:1998 Sensory analysis - Determination of sensitivity of taste
DIN ISO 3972:2013 Sensory analysis - Methodology - Method of investigating sensitivity of taste (ISO 3972:2011 + Cor. 1:2012)

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

CZ-CSN

CSN 65 2460-1981 Sodium Chloride (Salt) Methods of Sensuous Evaluation.

RU-GOST R

GOST ISO 3972-2014 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 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
BS ISO 3972:2011 Sensory analysis. Methodology. Method of investigating sensitivity of taste

International Organization for Standardization (ISO)

ISO 13299:2003 Sensory analysis - Methodology - General guidance for establishing a sensory profile
ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile
ISO 3972:1979 Sensory analysis; Determination of sensitivity of taste
ISO 10399:1991 Sensory analysis; methodology; duo-trio test
ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test
ISO 10399:2017 Sensory analysis - Methodology - Duo-trio test
ISO 20784:2021 Sensory analysis — Guidance on substantiation for sensory and consumer product claims

CU-NC

NC 23-37-1988 Control Methods. Drinks and Foodstuffs. Sensorial Analysis. Pairs Comparison

ASHRAE - American Society of Heating@ Refrigerating and Air-Conditioning Engineers@ Inc.

ASHRAE 4064-1997 Thermal Sensation Prediction Tool for Use by the Profession (RP 781)

VN-TCVN

TCVN 5604-1991 Food and gustatory products.General specification for sensory analysis

American Society for Testing and Materials (ASTM)

ASTM E2454-05 Standard Guide for Sensory Evaluation Methods to Determine the Sensory Shelf Life of Consumer Products

Others: just feel 52