Su Shi Test official website

Su Shi Test official website, Total:139 items.

The international standard classification for "Su Shi Test official website" includes: Footwear .

The Chinese standard classification for "Su Shi Test official website" includes: Footgear .

Military Standard of the People's Republic of China-General Armament Department

GJB 8142.8-2017 Safety test methods for insensitive explosives Part 8: Susan test

未注明发布机构

DIN EN ISO 10399 E:2017-10 Sensory Analysis Methodology Comparative Test Method (Draft)
DIN 10954:1986 Sensory testing methods - Paired comparison test
DIN 10973 E:2012-07 Sensory analysis - In/out test

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 3903.5-2011 Footwear—General test methods—Appearance quality

Group Standards of the People's Republic of China

T/JSIA 0001-2021 Jiangsu Province Blockchain Technology Innovation Application Pilot Zone Evaluation Specification
T/ZMDS 10017-2023 Accelerated testing and reliability index verification method for electric cardiopulmonary resuscitation machines

German Institute for Standardization

DIN 10966:1997 Sensory testing methods - Intensity test
DIN 10973:2013 Sensory analysis - In/out test
DIN 10954:1997 Sensory testing methods - Paired comparison test
DIN 10972:2003 Sensory analysis - A - not A test
DIN 10973:2006 Sensory analysis - In/out test
DIN 10970:2002 Sensory analysis - Time intensity test
DIN EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test (ISO 4120:2004) English version of DIN EN ISO 4120:2007-10
DIN EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006) English version of DIN EN ISO 5495:2007-10

Japanese Industrial Standards Committee (JISC)

JIS Z 9080:1979 General rules for sensory tests

PL-PKN

PN A74855-02-1987 Sugar Test methods Organoleptic tests
PN P04920-1989 Textiles Tests for colour fastness to soda boiling
PN A79528-02-1993 Spirit (ethyl alcohol). Methods of tests. Organoleptic evaluation

American Society for Testing and Materials (ASTM)

ASTM E3009-15e1 Standard Test Method for Sensory Analysis&x2014Tetrad Test
ASTM E300-86 Standard Practice for Sampling Industrial Chemicals
ASTM E1885-97 Standard Test Method for Sensory Analysis-Triangle Test
ASTM E1885-97(2003) Standard Test Method for Sensory Analysis8212;Triangle Test
ASTM E1885-04 Standard Test Method for Sensory Analysis8212;Triangle Test
ASTM E2610-18 Standard Test Method for Sensory Analysis—Duo-Trio Test
ASTM E3009-23a Standard Test Method for Sensory Analysis—Tetrad Test
ASTM E1958-07 Standard Guide for Sensory Claim Substantiation
ASTM E3009-15 Standard Test Method for Sensory Analysis—Tetrad Test
ASTM E3009-24 Standard Test Method for Sensory Analysis—Tetrad Test
ASTM E359-00(2005)e1 Standard Test Methods for Analysis of Soda Ash (Sodium Carbonate)
ASTM E359-00 Standard Test Methods for Analysis of Soda Ash (Sodium Carbonate)
ASTM E1885-18 Standard Test Method for Sensory Analysis—Triangle Test
ASTM E359-00(2005) Standard Test Methods for Analysis of Soda Ash (Sodium Carbonate)
ASTM D5264-98 Standard Test Method for Abrasion Resistance of Printed Materials by the Sutherland Rub Tester
ASTM D5264-98(2004) Standard Practice for Abrasion Resistance of Printed Materials by the Sutherland Rub Tester
ASTM E2610-08(2011) Standard Test Method for Sensory Analysismdash;Duo-Trio Test
ASTM E1395-90(1997)e2 Standard Test Method for Sensory Evaluation of Low Heat Chilies
ASTM E1395-90(2004) Standard Test Method for Sensory Evaluation of Low Heat Chilies
ASTM D5264-98(2011) Standard Practice for Abrasion Resistance of Printed Materials by the Sutherland Rub Tester
ASTM E2610-08 Standard Test Method for Sensory Analysis x2014; Duo-Trio Test
ASTM E1083-00 Standard Test Method for Sensory Evalution of Red Pepper Heat
ASTM E1396-90(1997)e2 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
ASTM E1083-00e1 Standard Test Method for Sensory Evalution of Red Pepper Heat
ASTM C169-92(2011) Standard Test Methods for Chemical Analysis of Soda-Lime and Borosilicate Glass
ASTM E1396-90(2004) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
ASTM E1396-90(2011) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
ASTM E1083-00(2006) Standard Test Method for Sensory Evaluation of Red Pepper Heat

RU-GOST R

GOST ISO 22308-2016 Cork stoppers. Sensory test method
GOST R 53159-2008 Organoleptic analysis. Methodology. Triangle test
GOST ISO 10399-2015 Organoleptic analysis. Methodology. Duo-trio test
GOST ISO 8588-2011 Sensory analysis. Methodology - "A" - "not A" tests
GOST R 53701-2021 Guidance on the application of ISO/IEC 17025 for sensory testing laboratories
GOST R 53701-2009 Guidance on the application of GOST R ISO/IEC 17025 for sensory testing laboratories
GOST ISO 8589-2014 Sensory analysis. General guidance for the design of test rooms
GOST 29188.0-1991 Perfumery and cosmetics. Acceptance rules, sampling and methods of organoleptic testing
GOST 29188.0-2014 Perfume and cosmetic products. Acceptance rules, sampling, organoleptic test methods
GOST 7269-2015 Meat. Methods of sampling and organoleptic methods of freshness test

Association Francaise de Normalisation

NF V09-013:2007 Sensory analysis - Methodology - Triangle test.
NF V09-013:1983 Sensory analysis. Methodologie. Triangle test.
NF V09-020:2010 Sensory analysis - Methodology - Duo-trio test.
NF V09-012*NF EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test
NF V09-012:1983 Sensory analysis. Methodology. Paired comparison test.
NF V09-012/A1*NF EN ISO 5495/A1:2016 Sensory analysis - Methodology - Paired comparison test
NF V09-017:1984 Sensory analysis. Methodology. "A" or "not A" test.
NF V09-105*NF EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms
NF S91-163:2000 Biofonctionnality of dental implants - In vitro tests.
NF X05-012-2*NF ISO 9186-2:2008 Graphical symbols - Test methods - Part 2 : method for testing perceptual quality

PH-BPS

PNS ISO 10399:2021 Sensory analysis - Methodology - Duo-trio test
PNS ISO 8588:2021 Sensory analysis - Methodology - “A” - “not A” test

International Organization for Standardization (ISO)

ISO 4120:2021 Sensory analysis - Methodology - Triangle test
ISO 4120:1983 Sensory analysis; Methodology; Triangular test
ISO 4120:2004 Sensory analysis - Methodology - Triangle test
ISO 8589:1988 Sensory analysis; general guidance for the design of test rooms
ISO 8588:1987 Sensory analysis; Methodology; "A" - "not A" test
ISO 8588:2017 Sensory analysis - Methodology - "A" - "not A" test
ISO 5495:1983 Sensory analysis; Methodology; Paired comparison test
ISO 5495:2005 Sensory analysis - Methodology - Paired comparison test
ISO 3103:1980 Tea; Preparation of liquor for use in sensory tests
ISO 10399:2017 Sensory analysis - Methodology - Duo-trio test
ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test
ISO 8589:2007 Sensory analysis - General guidance for the design of test rooms
ISO 10399:1991 Sensory analysis; methodology; duo-trio test

Korean Agency for Technology and Standards (KATS)

KS Q ISO 4120-2019 Sensory analysis－Methodology－Triangle test
KS Q ISO 4120:2009 Sensory analysis－Methodology－Triangle test
KS Q ISO 4120-2009(2019) Sensory analysis－Methodology－Triangle test
KS Q ISO 10399-2009(2019) Sensory analysis－Methodology－Duo-trio test
KS Q ISO 8589-2014(2019) Sensory analysis — General guidance for the design of test rooms
KS Q ISO 8588:2003 Sensory analysis－Methodology－“A”－“not A” test
KS Q ISO 5495-2019 Sensory analysis－Methodology－Paired comparison test
KS Q ISO 5495-2009(2019) Sensory analysis－Methodology－Paired comparison test
KS Q ISO 5495:2009 Sensory analysis-Methodology-Paired comparison test
KS Q ISO 10399:2009 Sensory analysis－Methodology－Duo-trio test
KS Q ISO 8589:2014 Sensory analysis — General guidance for the design of test rooms
KS Q ISO 3591-2003(2018) Sensory test - Apparatus - Wine - Test glass
KS Q ISO 8589:2009 Sensory analysis-General guidance for the design of test rooms
KS Q ISO 8588-2003(2018) Sensory testing - Methodology - A or non-A test method
KS Q ISO 16657:2007 Sensory analysis－Apparatus－Olive oil tasting glass
KS A 7001-1982 GENERAL METHODS ON SENSORY TESTING

British Standards Institution (BSI)

BS EN ISO 4120:2021 Sensory analysis. Methodology. Triangle test
BS EN ISO 4120:2004 Sensory analysis. Methodology. Triangle test
BS ISO 4120:2004 Sensory analysis - Methodology - Triangle test
BS EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test
BS ISO 8588:2017 Sensory analysis. Methodology. "A". "not A" test
BS EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
BS EN ISO 10399:2004 Sensory analysis. Methodology. Duo-trio test
BS EN ISO 5495:2006 Sensory analysis. Methodology. Paired comparison test
BS EN ISO 8589:2009 Sensory analysis. General guidance for the design of test rooms
BS EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms
BS 7183:1989 Guide to design of test rooms for sensory analysis of food
BS EN ISO 105-X06:1997 Textiles. Tests for colour fastness. Colour fastness to soda boiling
BS EN ISO 105-X06:1997(1999) Textiles — Tests for colour fastness — Part X06 : Colour fastness to soda boiling

European Committee for Standardization (CEN)

EN ISO 4120:2021 Sensory analysis - Methodology - Triangle test (ISO 4120:2021)
EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test
EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 and ISO 5495:2005/Cor 1:2006)
EN ISO 10399:2010 Sensory analysis - Methodology - Duo-trio test
EN ISO 10399:2018 Sensory analysis - Methodology - Duo-trio test

ES-AENOR

UNE 87-006-1992 Sensory analysis. Methodology. Triangular test
UNE 87-016-1986 Sensory analysis. Experimenting with A and non-A methods
UNE-EN 60068-2-57:1993 Basic environmental testing procedures. Part 2: Testing, Test Vibration Method (Official Edition 60068-2-57:1993)

SCC

NS 1204:1964 Testing of textile products — Color fastness testing — Determination of fastness to washing with soap and soda
BS 5929-8:1992 Methods for sensory analysis of food-Duo-trio test
BS 5929-3:1984 Methods for sensory analysis of food-Triangular test

YU-JUS

JUS H.G2.084-1984 Reagtnts.di Sodium tetraborato decahydrate. Technical reguirernonts
JUS H.G2.083-1984 Reagents. Sodium carbonate decahydrate. Technical reguirements

GSO

OS GSO ISO 5495:2015 Sensory analysis -- Methodology -- Paired comparison test
BH GSO ISO 5495:2016 Sensory analysis -- Methodology -- Paired comparison test
GSO ISO 5495:2015 Sensory analysis -- Methodology -- Paired comparison test

Standard Association of Australia （SAA）

AS 2542.2.2:2005 Sensory analysis - Specific methods - Triangle test
AS 2542.2.4:2005 Sensory analysis - Specific methods - Duo-trio test
AS 2542.2.1:2007 Sensory analysis - Specific methods - Paired comparison test
AS 2542.1.1:2005 Sensory analysis - General guide to methodology - Types of test
AS 2542.2.2:2005/A1:2008 Sensory analysis Method 2.2: Specific methods—Triangle test
AS 2542.2.4:2005/A1:2008 Sensory analysis Method 2.4:Specific methods-Duo-trio test

VN-TCVN

TCVN 5086-1990 Tea.Preparation off liquar for use in sensory tests
TCVN 4831-2009 Sensory analysis.Methodology.Paired comparison test

Danish Standards Foundation

DS/EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms
DS/EN ISO 5495:2007 Sensory analysis - Methodology - Paired comparison test

Indonesia Standards

SNI 2346-2011 Pedoman pengujian organoleptik dan atau sensori pada produk perikanan

HU-MSZT

MSZ 157-1982 Sensory testing of honey

Others: