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AFNOR

NF ISO 13302
En Vigor
2004-01-01
Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
AFNOR

NF ISO 12195
En Vigor
1996-07-01
Threshed tobacco. Determination of residual stem content.
AFNOR

NF V03-340
En Vigor
1981-12-01
Tea — Sampling
AFNOR

XP ISO/TS 11869
En Vigor
2012-03-01
Fermented milks - Determination of titratable acidity - Potentiometric method