E3009-15e1: Standard Test Method for Sensory Analysis—Tetrad Test
E544-18: Standard Practice for Referencing Suprathreshold Odor Intensity
F1885-18: Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
F1966-12(2017)e1: Standard Specification for Dough Divider and Rounding Machines
F2916-19: Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
F1021-18: Standard Specification for Feeders, Detergent, Rinse Agent, and Sanitizing Agent for Commercial Dishwashing and Glasswashing Machines
F1371-13(2018)e1: Standard Specification for Vegetable Peeling Machines, Electric
F860-07(2018)e1: Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor Type
D7246-06(2015): Standard Test Method for Detection of Holes in Polyethylene Food Service Gloves
E1083-00(2017): Standard Test Method for Sensory Evaluation of Red Pepper Heat
E1346-16: Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
E1627-11: Standard Practice for Sensory Evaluation of Edible Oils and Fats
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