update:

BQ or EN or NEW:

EN ISO 2825:2010 Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
EN ISO 5492:2009/A1:2017 Sensory analysis - Vocabulary - Amendment 1 (ISO 5492:2008/Amd 1:2016)
EN ISO 5495:2007/A1:2016 Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005/Amd 1:2016)
EN ISO 5809:1994 Starches and derived products - Determination of sulphated ash (ISO 5809-1982)
EN ISO 5810:1994 Starches and derived products - Determination of chloride content - Potentiometric method (ISO 5810:1982)
EN ISO 6465:2009 Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
EN ISO 6571:2009 Spices* condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
EN ISO 7541:2010 Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
EN ISO 8586:2014 Sensory analysis - General guidelines for the selection* training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012* Corrected version 2014-06-15)
EN ISO 11132:2017 Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
EN ISO 11136:2017 Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area (ISO 11136:2014)
EN 13188:2000 Vinegar - Product made from liquids of agricultural origin - Definitions* requirements* marking
EN 13189:2000 Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions* requirements* marking
EN ISO 13299:2016 Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
EN 16466-1:2013 Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
EN 16466-2:2013 Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
EN 16466-3:2013 Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
EN 16889:2016 Food hygiene - Production and dispense of hot beverages from hot beverage appliances - Hygiene requirements* migration test
EN ISO 22005:2007 Traceability in the feed and food chain - General principles and basic requirements for system design and implementation (ISO 22005:2007)



still complete

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