ISO - 01.040.67 - Food technology (Vocabularies)

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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	90.20	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	95.99	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	95.99	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	90.20	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	90.60	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	90.93	ISO/TC 34/SC 12
ISO 5492:2008/Amd 1:2016 Sensory analysis — Vocabulary — Amendment 1	60.60	ISO/TC 34/SC 12
ISO/DIS 5492 Sensory analysis — Vocabulary	40.98	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	90.92	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	90.93	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/DIS 8700 Plant-based foods and food ingredients — Definitions and technical criteria for labelling and claims	40.60	ISO/TC 34
ISO 18449:2021 Green tea — Vocabulary	90.92	ISO/TC 34/SC 8
ISO/DIS 18449 Green tea — Vocabulary	40.60	ISO/TC 34/SC 8
ISO 18794:2018 Coffee — Sensory analysis — Vocabulary	90.92	ISO/TC 34/SC 15
ISO/DIS 18794 Coffee — Sensory analysis — Vocabulary	40.20	ISO/TC 34/SC 15

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