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SS 3428
Standard · Svensk standard SS 3428

Lantbruk - Terminologi för konservering, rensning, sorteringoch vägning

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Språk

Publicerad

1985-12-25
PDF · 745 SEK
SS-EN ISO 3493:2007
Standard · Svensk standard SS-EN ISO 3493:2007

Vanilla - Vocabulary (ISO 3493:1999)

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Språk

Publicerad

2007-09-03
PDF · 545 SEK
SS-EN ISO 4120:2007
Standard · Svensk standard SS-EN ISO 4120:2007

Sensory analysis - Methodology - Triangle test (ISO 4120:2004)

This International Standard describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice proced...

Språk

Publicerad

2007-10-10
PDF · 745 SEK
SS-EN ISO 5495:2007
Standard · Svensk standard SS-EN ISO 5495:2007

Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005/Cor 1:2006)

This International Standard describes a procedure for determining whether there exists a perceptible sensory difference or a similarity between samples of two products concerning the intensity of a...

Språk

Publicerad

2007-10-10
PDF · 745 SEK
SS-EN ISO 8586-2:2008
Standard · Svensk standard SS-EN ISO 8586-2:2008

Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Expert sensory assessors (ISO 8586-2:2008)

This part of ISO 8586 specifies criteria for choosing people with particular sensory skills from selected assessors or from product, process or marketing specialists who themselves satisfy the sele...

Språk

Publicerad

2008-08-04
PDF · 645 SEK
SS-EN ISO 676:2009
Standard · Svensk standard SS-EN ISO 676:2009

Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)

This Interntional Standard gives a non-exhaustive list of the botanical names and common names in English and French of plants or parts of plants used av spices or condiments.NOTE1 As per the ISTA ...

Språk

Publicerad

2009-09-15
PDF · 855 SEK
SS-EN ISO 5492:2009
Standard · Svensk standard SS-EN ISO 5492:2009

Sensory analysis - Vocabulary (ISO 5492:2008)

This International Standard defines terms relating to sensory analysis. NOTE 1 Grammatical forms of terms have been indicated where it was felt useful to do so. It applies to all industries concern...

Språk

Publicerad

2009-09-15
PDF · 1.195 SEK
SS-EN ISO 8589:2010
Standard · Svensk standard SS-EN ISO 8589:2010

Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007)

This International Standard provides general guidance for the design of test rooms intended for the sensory analysis of products. It describes the requirements to set up a test room comprising a te...

Språk

Publicerad

2010-03-30
PDF · 745 SEK
SS-EN ISO 10399:2010
Standard · Svensk standard SS-EN ISO 10399:2010

Sensory analysis - Methodology - Duo-trio test (ISO 10399:2004)

This International Standard describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice proced...

Språk

Publicerad

2010-03-30
PDF · 745 SEK
SS-EN ISO 13299:2010
Standard · Svensk standard SS-EN ISO 13299:2010

Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2003)

This International Standard describes the overall process for developing a sensory profile. Sensory profiles can be established for products such as foods and beverages, and can also be useful in s...

Språk

Publicerad

2010-03-30
PDF · 855 SEK
SS-EN ISO 5526:2013
Standard · Svensk standard SS-EN ISO 5526:2013

Cereals, pulses and other food grains - Nomenclature (ISO 5526:2013)

This International Standard lists the botanical names of the main species of: a) cereals (Clause 3); b) pulses (Clause 4);c) other food grains (Clause 5).NOTE In addition to terms used in English a...

Språk

Publicerad

2013-03-19
PDF · 855 SEK
ISO 5492:2008
Standard · ISO standard ISO 5492:2008

Sensory analysis - Vocabulary

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Språk

Publicerad

2008-11-06
PDF · 1.789 SEK
ISO 8586-2
Standard · ISO standard ISO 8586-2

Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Experts

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Språk

Publicerad

1994-06-23

Upphävd

2008-05-22
PDF · 603 SEK
ISO 8586-2:2008
Standard · ISO standard ISO 8586-2:2008

Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 2: Expert sensory assessors

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Språk

Publicerad

2008-06-04

Upphävd

2012-12-14
PDF · 529 SEK
ISO 6668
Standard · ISO standard ISO 6668

Green coffee - Preparation of samples for use in sensory analysis

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Språk

Publicerad

1991-06-06

Upphävd

2008-05-26
PDF · 402 SEK
ISO 6668-Cor 1
Standard · ISO standard ISO 6668-Cor 1

Green coffee - Preparation of samples for use in sensory analysis

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Språk

Publicerad

2002-02-01

Upphävd

2008-05-26
PDF · 0 SEK
ISO 6668:2008
Standard · ISO standard ISO 6668:2008

Green coffee - Preparation of samples for use in sensory analysis

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Språk

Publicerad

2008-08-14
PDF · 402 SEK
ISO 11035
Standard · ISO standard ISO 11035

Sensory analysis - Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach

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Språk

Publicerad

2002-02-01
PDF · 988 SEK
ISO 11036
Standard · ISO standard ISO 11036

Sensory analysis - Methodology - Texture profile

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Språk

Publicerad

2002-02-01
PDF · 730 SEK
ISO 8586-1:1993
Standard · ISO standard ISO 8586-1:1993

Sensory analysis - General guidance for the selection, training and monitoring of assessors - Part 1: Selected assessors

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Språk

Publicerad

1993-03-11

Upphävd

2012-12-14
PDF · 733 SEK
ISO 8587
Standard · ISO standard ISO 8587

Sensory analysis - Methodology - Ranking

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Språk

Publicerad

1988-12-15

Upphävd

2006-10-17
PDF · 603 SEK
ISO 8588
Standard · ISO standard ISO 8588

Sensory analysis - Methodology - "A" - "not A" test

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Språk

Publicerad

1987-05-07
PDF · 456 SEK
ISO 13302
Standard · ISO standard ISO 13302

Sensory analysis - Methods for assessing modifications to the flavours of foodstuffs due to packaging

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Språk

Publicerad

2003-08-11
PDF · 988 SEK
ISO 4121
Standard · ISO standard ISO 4121

Sensory analysis - Guidelines for the use of quantitative response scales

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Språk

Publicerad

2003-11-12
PDF · 603 SEK
ISO 13301
Standard · ISO standard ISO 13301

Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice ...

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Språk

Publicerad

2002-09-26
PDF · 988 SEK
ISO 5507
Standard · ISO standard ISO 5507

Oilseeds, vegetable oils and fats - Nomenclature

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Språk

Publicerad

2002-11-19
PDF · 676 SEK
ISO 13299
Standard · ISO standard ISO 13299

Sensory analysis - Methodology - General guidance for establishing a sensory profile

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Språk

Publicerad

2003-03-03
PDF · 988 SEK
ISO 4120:2004
Standard · ISO standard ISO 4120:2004

Sensory analysis - Methodology - Triangle test

ISO 4120:2004 describes a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The metho...

Språk

Publicerad

2004-10-13
PDF · 733 SEK
ISO 16820:2004
Standard · ISO standard ISO 16820:2004

Sensory analysis - Methodology - Sequential analysis

ISO 16820:2004 describes a procedure for statistically analysing data from forced-choice sensory discrimination tests, such as the Triangle, Duo-Trio, 3-AFC, 2-AFC, in which after every trial of th...

Språk

Publicerad

2004-10-13
PDF · 603 SEK
ISO 22308:2005
Standard · ISO standard ISO 22308:2005

Cork stoppers - Sensory analysis

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Språk

Publicerad

2005-08-10
PDF · 456 SEK
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