Organoid statistical analysis

Organoid statistical analysis, Total:168 items.

The international standard classification for "Organoid statistical analysis" includes: Sensory analysis .

The Chinese standard classification for "Organoid statistical analysis" 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 10220-2012 Sensory analysis—Methodology—General guidance
GB/T 16290-1996 Sensory analysis--Methodology--Evaluation of food products by methods using scales
GB/T 12315-2008 Sensory analysis—Methodology—Ranking
GB/T 19547-2004 Sensory analysis - Methodology - Magnitude estimation method

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 39558-2020 Sensory analysis—Methodology—“A”-“not A” test
GB/T 39992-2021 Sensory analysis—Methodology—Balanced incomplete block designs
GB/T 39625-2020 Sensory analysis—Methodology—General guidance for establishing a sensory profile

Taiwan Provincial Standard of the People's Republic of China

CNS 15030-25-2006 Classification and labelling of chemicals - Specific target organ systemic toxicity - Repeated exposure
CNS 15030-24-2006 Classification and labelling of chemicals - Specific target organ systemic toxicity - Single exposure

Professional Standard - Agriculture

水产品质量安全检验手册 2.1.4.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Testing of Aquatic Products Section 1 Sensory Analysis Methods for Quality of Aquatic Products (GB 10220-1988) 4. Statistical Terms

Korean Agency for Technology and Standards (KATS)

KS Q ISO 11056:2014 Sensory analysis — Methodology — Magnitude estimation method
KS Q ISO 11056:2003 Sensory analysis-Methodology-Magnitude estimation method
KS Q ISO 16820:2007 Sensory analysis－Methodology－Sequential analysis
KS Q ISO 16820-2007(2012) Sensory analysis－Methodology－Sequential analysis
KS Q ISO 16820-2007(2021) Sensory analysis－Methodology－Sequential analysis
KS Q ISO 8587:2009 Sensory analysis-Methodology-Ranking
KS Q ISO 6564:2003 Sensory analysis-Methodology-Flavour profile methods
KS Q ISO 8587:2014 Sensory analysis — Methodology — Ranking
KS Q ISO 6658:2009 Sensory analysis-Methodology-General guidance
KS Q ISO 5497:2003 Sensory analysis - methodology－Guideline for the preparation of samples for which direct sensory analysis is not feasible
KS Q ISO 4120:2009 Sensory analysis－Methodology－Triangle test
KS Q ISO 11036:2003 Sensory analysis－Methodology－Texture profile
KS Q ISO 4120-2009(2019) Sensory analysis－Methodology－Triangle test
KS Q ISO 13299-2007(2021) Sensory analysis－Methodology－General guidance for establishing a sensory profile
KS Q ISO 10399-2009(2019) Sensory analysis－Methodology－Duo-trio test
KS Q ISO 8588:2003 Sensory analysis－Methodology－“A”－“not A” test
KS Q ISO 8589-2014(2019) Sensory analysis — General guidance for the design of test rooms
KS Q ISO 11056-2014(2019) Sensory analysis — Methodology — Magnitude estimation method
KS Q ISO 11056-2019 Sensory analysis — Methodology — Magnitude estimation method
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 3591:2003 Sensory analysis-Apparatus-Wine-tasting glass
KS Q ISO 8589:2009 Sensory analysis-General guidance for the design of test rooms
KS Q ISO 8589:2014 Sensory analysis — General guidance for the design of test rooms
KS Q ISO 8589-2019 Sensory analysis — General guidance for the design of test rooms
KS Q ISO 16657-2007(2021) Sensory analysis－Apparatus－Olive oil tasting glass
KS Q ISO 16657-2021 Sensory analysis－Apparatus－Olive oil tasting glass
KS Q ISO 16657-2007(2012) Sensory analysis－Apparatus－Olive oil tasting glass

PH-BPS

PNS ISO 11056:2021 Sensory analysis - Methodology - Magnitude estimation method
PNS ISO 16820:2021 Sensory analysis - Methodology - Sequential analysis
PNS ISO 10399:2021 Sensory analysis - Methodology - Duo-trio test
PNS ISO 11036:2021 Sensory analysis - Methodology - Texture profile
PNS ISO 8588:2021 Sensory analysis - Methodology - “A” - “not A” test

International Organization for Standardization (ISO)

ISO 11056:2021 Sensory analysis - Methodology - Magnitude estimation method
ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
ISO 6564:1985 Sensory analysis; Methodology; Flavour profile methods
ISO 8587:2006 Sensory analysis - Methodology - Ranking
ISO 11056:1999/Amd 1:2013 Sensory analysis - Methodology - Magnitude estimation method; Amendment 1
ISO 11056:1999/Amd 2:2015 Sensory analysis - Methodology - Magnitude estimation method; Amendment 2
ISO 6658:2017 Sensory analysis - Methodology - General guidance
ISO 6658:1985 Sensory analysis; Methodology; General guidance
ISO 8587:1988 Sensory analysis; methodology; ranking
ISO 6658:2005 Sensory analysis - Methodology - General guidance
ISO 4120:1983 Sensory analysis; Methodology; Triangular test
ISO 11056:1999 Sensory analysis - Methodology - Magnitude estimation method
ISO 4120:2004 Sensory analysis - Methodology - Triangle test
ISO 11036:1994 Sensor analysis - Methodology - Texture profile
ISO 4120:2021 Sensory analysis - Methodology - Triangle test
ISO 5497:1982 Sensory analysis; Methodology; Guidelines for the preparation of samples for which direct sensory analysis is not feasible
ISO 8588:1987 Sensory analysis; Methodology; "A" - "not A" test
ISO 8588:2017 Sensory analysis - Methodology - "A" - "not A" test
ISO 8589:1988 Sensory analysis; general guidance for the design of test rooms
ISO 5495:1983 Sensory analysis; Methodology; Paired comparison test
ISO 5495:2005 Sensory analysis - Methodology - Paired comparison test
ISO 10399:2004 Sensory analysis - Methodology - Duo-trio test
ISO 10399:2017 Sensory analysis - Methodology - Duo-trio test
ISO 3591:1977 Sensory analysis; Apparatus; Wine-tasting glass
ISO 10399:1991 Sensory analysis; methodology; duo-trio test
ISO 4121:1987 Sensory analysis; Methodology; Evaluation of food products by methods using scales
ISO 8587:2006/Amd 1:2013 Sensory analysis - Methodology - Ranking; Amendment 1
ISO 8589:2007 Sensory analysis - General guidance for the design of test rooms
ISO 16657:2023 Sensory analysis — Apparatus — Olive oil tasting glass

British Standards Institution (BSI)

BS ISO 16820:2004 Sensory analysis - Methodology - Sequential analysis
BS ISO 8587:2006+A1:2013 Sensory analysis. Methodology. Ranking
BS ISO 6658:2006 Sensory analysis - Methodology - General guidance
BS EN ISO 4120:2004 Sensory analysis. Methodology. Triangle test
BS EN ISO 4120:2021 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 ISO 11056:2021 Sensory analysis. Methodology. Magnitude estimation method
BS ISO 11056:1999+A1:2013 Sensory analysis. Methodology. Magnitude estimation method
BS EN ISO 5495:2006 Sensory analysis. Methodology. Paired comparison test
BS ISO 3972:2011 Sensory analysis. Methodology. Method of investigating sensitivity of taste
BS ISO 11132:2012 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel
BS 5586-1:1978 Sensory analysis apparatus. Specification for wine-tasting glass
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 ISO 29842:2011+A1:2015 Sensory analysis. Methodology. Balanced incomplete block designs
BS EN ISO 8589:2010+A1:2014 Sensory analysis. General guidance for the design of test rooms
BS ISO 16657:2023 Sensory analysis. Apparatus. Olive oil tasting glass
BS ISO 29842:2011 Sensory analysis. Methodology. Balanced incomplete block designs
BS 7183:1989 Guide to design of test rooms for sensory analysis of food
18/30359804 DC BS ISO 11056. Sensory analysis. Methodology. Magnitude estimation method

RU-GOST R

GOST ISO 16820-2015 Sensory analysis. Methodology. Sequential analysis
GOST ISO 8587-2015 Organoleptic analysis. Methodology. Ranking
GOST ISO 6658-2016 Sensory analysis. Methodology. General guidance
GOST ISO 10399-2015 Organoleptic analysis. Methodology. Duo-trio test
GOST ISO 13299-2015 Organoleptic analysis. Methodology. General guidance for establishing an organoleptic profile
GOST R 53159-2008 Organoleptic analysis. Methodology. Triangle test
GOST ISO 8588-2011 Sensory analysis. Methodology - "A" - "not A" tests
GOST ISO 8589-2014 Sensory analysis. General guidance for the design of test rooms

Association Francaise de Normalisation

NF V09-019/A1:2013 Sensory analysis - Methodology - Magnitude estimation - Amendment 1
NF V09-016:1983 Sensory analysis. Methodology. Flavour profile methods.
NF V09-018:1989 Sensory analysis. Methodology. Ranking.
NF V09-018*NF ISO 8587:2007 Sensory analysis - Methodology - Ranking
NF V09-015:1985 Sensory analysis. Methodology. Classification of food products. Methods using scales and categories.
NF V09-022:1995 Sensory analysis. Methodology. Texture profile.
NF V09-013:2007 Sensory analysis - Methodology - Triangle test.
NF V09-001:2006 Sensory analysis - Methodology - General guidance.
NF V09-013:1983 Sensory analysis. Methodologie. Triangle test.
NF V09-005:1982 Sensory analysis. Methodology. Guidelines for the preparation of samples for which direct sensory analysis is not feasible .
NF V09-019:2000 Sensory analysis - Methodology - Magnitude estimation method.
NF ISO 11056:2021 Sensory analysis - Methodology - Method for estimating magnitude
NF V09-019*NF ISO 11056:2021 Sensory analysis - Methodology - Magnitude estimation method
NF EN ISO 8589:2010 Sensory analysis - General guidelines for the design of premises intended for analysis
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 V09-017:1984 Sensory analysis. Methodology. "A" or "not A" test.
NF V09-105:2008 Sensory analysis - General guidance for the design of test rooms.
NF V09-105*NF EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms

CZ-CSN

CSN ISO 8587:1993 Sensory analysis. Methodology. Ranking
CSN ISO 8589:1993 Sensory analysis — General guidance for tne design of test rooms

German Institute for Standardization

DIN EN ISO 13299 Beiblatt 1:2016-03 Sensory analysis - Investigation of profiles - Examples for the statistical evaluation
DIN EN ISO 18123:2016-03 Sensory analysis - Investigation of profiles - Examples for the statistical evaluation
DIN CEN/TS 15864:2016-03*DIN SPEC 91235:2016-03 Sensory analysis - Investigation of profiles - Examples for the statistical evaluation
DIN 10967 Bb.1:2000 Sensory analysis - Investigation of profiles - Examples for the statistical evaluation
DIN ISO 16820 E:2020-07 Sensory analysis - Methodology - Sequential analysis
DIN EN ISO 4120:2007 Sensory analysis - Methodology - Triangle test (ISO 4120:2004) English version of DIN EN ISO 4120:2007-10
DIN ISO 16820:2021 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2019)
DIN ISO 16820:2009 Sensory analysis - Methodology - Sequential analysis (ISO 16820:2004)
DIN 10220:1999 Analysis of spices and condiments - Sampling for chemical, physical and sensory analysis
DIN EN ISO 8589:2014-10 Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007 + Amd 1:2014); German version EN ISO 8589:2010 + A1:2014
DIN 10960:2000-06 Apparatus for sensory analysis - Wine testing glasses
DIN 10960:2000 Apparatus for sensory analysis - Wine testing glasses
DIN ISO 29842:2013-04 Sensory analysis - Methodology - Balanced incomplete block designs (ISO 29842:2011)
DIN ISO 3972 E:2012-07 Sensory analysis - Methodology - Method of investigating sensitivity of taste

SCC

DIN 10967 Supplement 1:2000 Sensory analysis - Investigation of profiles - Examples for the statistical evaluation
AENOR UNE 87023 ERTA:2005 Sensory analysis. Methodology. Sorting classification essay.
AENOR UNE 87030:2002 Sensory analysis. Methodology. Magnitude estimation method.
BS ISO 11056:1999+A2:2015 Sensory analysis. Methodology. Magnitude estimation method
AENOR UNE-ISO 11056:2018 Sensory analysis. Methodology. Magnitude estimation method.
DANSK DS/ISO 11056:2000 Sensory analysis - Methodology - Magnitude estimation method
BS ISO 8589:2007 Sensory analysis. General guidance for the design of test rooms
DANSK DS/EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms
DANSK DS/EN ISO 8589/A1:2010 Sensory analysis - General guidance for the design of test rooms
NS-ISO 3591:1977 Sensory analysis — Apparatus — Wine-tasting glass (ISO 3591:1977)

GSO

GSO ISO 8587:2015 Sensory analysis -- Methodology -- Ranking
GSO ISO 11056:2024 Sensory analysis — Methodology — Magnitude estimation method
OS GSO ISO 3591:2015 Sensory analysis -- Apparatus -- Wine-tasting glass
BH GSO ISO 3591:2017 Sensory analysis -- Apparatus -- Wine-tasting glass
OS GSO ISO 8589:2011 Sensory analysis — General guidance for the design of test rooms
GSO ISO 8589:2011 Sensory analysis — General guidance for the design of test rooms
OS GSO ISO 16657:2014 Sensory analysis -- Apparatus -- Olive oil tasting glass

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

Spanish Association for Standardization (UNE)

UNE 87022:1992 SENSORY ANALYSIS. APPARATUS. WINE-TASTING GLASS
UNE-ISO 11056:2018 Sensory analysis -- Methodology -- Magnitude estimation method
UNE 87030:2002 Sensory analysis. Methodology. Magnitude estimation method.
UNE-ISO 16657:2024 Sensory analysis — Apparatus — Olive oil tasting glass

Danish Standards Foundation

DS/ISO 11056:2000 Sensory analysis - Methodology - Magnitude estimation method
DS/EN ISO 8589:2010 Sensory analysis - General guidance for the design of test rooms
DS/ISO 11132:2021 Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel

VN-TCVN

TCVN 4831-2009 Sensory analysis.Methodology.Paired comparison test

FI-SFS

SFS 5495-1989 food. Sense organ analysis. Glossary

Standard Association of Australia （SAA）

AS 2542.1.1:2005 Sensory analysis - General guide to methodology - Types of test
ISO 29842:2024 Sensory analysis - Methodology - Balanced incomplete block designs

Others: