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Standard and/or project Stage TC
ISO 676:1982
Spices and condiments — Nomenclature — First list
95.99 ISO/TC 34/SC 7
ISO 676:1995
Spices and condiments — Botanical nomenclature
90.93 ISO/TC 34/SC 7
ISO 676:1995/Cor 1:1997
Spices and condiments — Botanical nomenclature — Technical Corrigendum 1
60.60 ISO/TC 34/SC 7
ISO 1227:1979
Starch, including derivatives and by-products — Vocabulary
95.99 ISO/TC 93
ISO 1956-1:1982
Fruits and vegetables — Morphological and structural terminology
90.20 ISO/TC 34/SC 3
ISO 1956-2:1989
Fruits and vegetables — Morphological and structural terminology
90.93 ISO/TC 34/SC 3
ISO 1990-1:1982
Fruits — Nomenclature — First list
90.20 ISO/TC 34/SC 3
ISO 1990-2:1985
Fruits — Nomenclature — Second list
90.93 ISO/TC 34/SC 3
ISO 1991-1:1982
Vegetables — Nomenclature — First list
90.20 ISO/TC 34/SC 3
ISO 1991-2:1985
Vegetables — Nomenclature — Second list
95.99 ISO/TC 34
ISO 1991-2:1995
Vegetables — Nomenclature — Part 2: Second list
90.93 ISO/TC 34/SC 3
ISO 3493:1976
Vanilla — Vocabulary
95.99 ISO/TC 34/SC 7
ISO 3493:1999
Vanilla — Vocabulary
95.99 ISO/TC 34/SC 7
ISO 3493:2014
Vanilla — Vocabulary
90.93 ISO/TC 34/SC 7
ISO 3509:1984
Coffee and its products — Vocabulary
95.99 ISO/TC 34/SC 15
ISO 3509:1989
Coffee and its products — Vocabulary
95.99 ISO/TC 34/SC 15
ISO 3509:2005
Coffee and coffee products — Vocabulary
90.93 ISO/TC 34/SC 15
ISO 4125:1979
Dry fruits and dried fruits — Definitions and nomenclature
95.99 ISO/TC 34
ISO 4125:1991
Dry fruits and dried fruits — Definitions and nomenclature
90.93 ISO/TC 34/SC 3
ISO 5492-1:1977
Sensory analysis — Vocabulary
95.99 ISO/TC 34/SC 12
ISO 5492-2:1978
Sensory analysis — Vocabulary
95.99 ISO/TC 34/SC 12
ISO 5492-3:1979
Sensory analysis — Vocabulary
95.99 ISO/TC 34/SC 12
ISO 5492-4:1981
Sensory analysis — Vocabulary
95.99 ISO/TC 34/SC 12
ISO 5492-5:1983
Sensory analysis — Vocabulary
95.99 ISO/TC 34/SC 12
ISO 5492-6:1985
Sensory analysis — Vocabulary
95.99 ISO/TC 34/SC 12
ISO 5492:1992
Sensory analysis — Vocabulary
95.99 ISO/TC 34/SC 12
ISO 5492:2008
Sensory analysis — Vocabulary
90.60 ISO/TC 34/SC 12
ISO 5492:2008/Amd 1:2016
Sensory analysis — Vocabulary — Amendment 1
60.60 ISO/TC 34/SC 12
ISO 5507:1982
Oilseeds — Nomenclature
95.99 ISO/TC 34/SC 2
ISO 5507:1992
Oilseeds — Nomenclature
95.99 ISO/TC 34/SC 2
ISO 5507:2002
Oilseeds, vegetable oils and fats — Nomenclature
90.93 ISO/TC 34/SC 2
ISO 5526:1986
Cereals, pulses and other food grains — Nomenclature
95.99 ISO/TC 34/SC 4
ISO 5526:2013
Cereals, pulses and other food grains — Nomenclature
90.93 ISO/TC 34/SC 4
ISO 5527-1:1979
Cereals — Vocabulary
95.99 ISO/TC 34/SC 4
ISO 5527:1995
Cereals — Vocabulary
95.99 ISO/TC 34/SC 4
ISO 5527:2015
Cereals — Vocabulary
60.60 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
90.93 ISO/TC 34/SC 3
ISO/CD 18449
Green tea — Vocabulary
30.60 ISO/TC 34/SC 8
ISO 18794:2018
Coffee — Sensory analysis — Vocabulary
60.60 ISO/TC 34/SC 15

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