Catalog of standards
Catalog of standards | Reference number of the normative document | Title of the normative document | Կարգավիճակը | Developer of the normative document and its address | Price in Armenian drams (AMD) (including VAT) |
Cart |
| AST 334-2010 | Public catering service. Method of sensory evaluation of catering products quality | Active |
National Institute of Standards CJSV (Yerevan) 2004 c. Yrevan, Komitas str. 49/4 |
4400 |
Armenian |
| GOST ISO 3972-2014 | Sensory analysis. Methodology. Method of investigating sensitivity of taste | Active |
|
3200 |
Russian |
| AST ISO 4120-2014 | Sensory analysis. Methodology.Triangle test | Active |
National Institute of Standards CJSV (Yerevan) 2004 c. Yrevan, Komitas str. 49/4 |
22000 |
Armenian |
| GOST ISO 5492-2014 | Sensory analysis. Vocabulary | Active |
|
20000 |
Russian |
| GOST ISO 5496-2014 | Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours | Active |
|
5600 |
Russian |
| GOST ISO 8586-2015 | Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors | Active |
|
10000 |
Russian |
| GOST ISO 8588-2011 | Sensory analysis. Methodology. «À» — «not À» tests | Active |
|
4000 |
Russian |
| GOST ISO 8589-2014 | Sensory analysis. General guidance for the design of test rooms | Active |
|
5600 |
Russian |
| GOST ISO 11037-2013 | Sensory analysis. Guidelines for sensory assessment of the colour of food products | Active |
|
6000 |
Russian |
| GOST ISO 22308-1-2023 | Cork bark selected as bottling product. Part 1. Sensory evaluation. Methodology for sensory evaluation by soaking | Active |
|
2800 |
Russian |
| AST GOST R 53161-2008 | Organoleptic analysis. Methodology. Paired comparison test | Active |
|
8000 |
Russian |
