求助，ISO的关于感官评定的所有准则，希望能拿到电子版，比较多，希望各位能帮忙，一定尽我所能感谢！ISO 5495:2005 Sensory analysis -- Methodology -- Paired comparison test ISO 8587:2006 Sensory analysis -- Methodology -- Ranking ISO 6658:2005 Sensory analysis -- Methodology -- General guidance ISO 8589:2007 Sensory analysis -- General guidance for the design of test rooms ISO 13300-2:2006 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 2: Recruitment and training of panel leaders ISO 13300-1:2006 Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff responsibilities ISO 13299:2003 Sensory analysis -- Methodology -- General guidance for establishing a sensory profile ISO 8586-2:2008 Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 2: Expert sensory assessorsISO 16657:2006 Sensory analysis -- Apparatus -- Olive oil tasting glassISO 5492:2008 Sensory analysis -- Vocabulary ISO 22935-1:2009 Milk and milk products -- Sensory analysis -- Part 1: General guidance for the recruitment, selection, training and monitoring of assessors ISO 22935-3:2009 Milk and milk products -- Sensory analysis -- Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring ISO 22935-2:2009 Milk and milk products -- Sensory analysis -- Part 2: Recommended methods for sensory evaluationISO 6668:2008 Green coffee -- Preparation of samples for use in sensory analysis ISO 707:2008 Milk and milk products -- Guidance on samplingISO 3103:1980 Tea -- Preparation of liquor for use in sensory tests ISO 3591:1977 Sensory analysis -- Apparatus -- Wine-tasting glass ISO 6564:1985 Sensory analysis -- Methodology -- Flavour profile methods ISO 3972:1991 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste ISO 5497:1982 Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible ISO 7304:1985 Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis ISO 8586-1:1993 Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 1: Selected assessors ISO 8588:1987 Sensory analysis -- Methodology -- "A" - "not A" testISO 11035:1994 Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approachISO 11037:1999 Sensory analysis -- General guidance and test method for assessment of the colour of foodsISO 11036:1994 Sensory analysis -- Methodology -- Texture profileISO 11056:1999 Sensory analysis -- Methodology -- Magnitude estimation method ISO 22308:2005 Cork stoppers -- Sensory analysis ISO 13301:2002 Sensory analysis -- Methodology -- General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure ISO 5496:2006 Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours