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01.040.67: Food technology (Vocabularies)

Items to be displayed:

Standard and/or projectStage TC
ISO 676:1995
Spices and condiments -- Botanical nomenclature
90.92 ISO/TC 34/SC 7
ISO/NP 676
Spices and condiments -- Botanical nomenclature
10.99 ISO/TC 34/SC 7
ISO 676:1995/Cor 1:1997
60.60 ISO/TC 34/SC 7
ISO 1956-1:1982
Fruits and vegetables -- Morphological and structural terminology
90.60 ISO/TC 34/SC 14
ISO 1956-2:1989
Fruits and vegetables -- Morphological and structural terminology
90.93 ISO/TC 34/SC 14
ISO 1990-1:1982
Fruits -- Nomenclature -- First list
90.60 ISO/TC 34/SC 14
ISO 1990-2:1985
Fruits -- Nomenclature -- Second list
90.93 ISO/TC 34/SC 14
ISO 1991-1:1982
Vegetables -- Nomenclature -- First list
90.60 ISO/TC 34/SC 14
ISO 1991-2:1995
Vegetables -- Nomenclature -- Part 2: Second list
90.93 ISO/TC 34/SC 14
ISO 3493:1999
Vanilla -- Vocabulary
90.92 ISO/TC 34/SC 7
ISO/FDIS 3493
Vanilla -- Vocabulary
50.60 ISO/TC 34/SC 7
ISO 3509:2005
Coffee and coffee products -- Vocabulary
90.93 ISO/TC 34/SC 15
ISO 4125:1991
Dry fruits and dried fruits -- Definitions and nomenclature
90.93 ISO/TC 34/SC 14
ISO 5492:2008
Sensory analysis -- Vocabulary
90.93 ISO/TC 34/SC 12
ISO 5492:2008/CD Amd 1
30.60 ISO/TC 34/SC 12
ISO 5507:2002
Oilseeds, vegetable oils and fats -- Nomenclature
90.93 ISO/TC 34/SC 2
ISO 5526:2013
Cereals, pulses and other food grains -- Nomenclature
60.60 ISO/TC 34/SC 4
ISO/FDIS 5527
Cereals -- Vocabulary
50.92 ISO/TC 34/SC 4
ISO 5527:1995
Cereals -- Vocabulary
90.92 ISO/TC 34/SC 4
ISO 6078:1982
Black tea -- Vocabulary
90.93 ISO/TC 34/SC 8
ISO 7563:1998
Fresh fruits and vegetables -- Vocabulary
90.20 ISO/TC 34/SC 14