AS 2609.1-2005
Methods for assessing modifications to the flavour of foodstuffs due to packaging, Method 1: Sensory analysis
Standards Australia , 10/12/2005
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Specifies methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. This Standard is identical to and has been reproduced from ISO 13302:2003.
Product Information
Published:
10/12/2005
Pages:
26
ISBN:
0733769446
File Size:
1 file , 1.1 MB
Language:
English
Note:
This product is unavailable in Ukraine, Russia, Belarus
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