AS 2609.1:2005 (R2016)
$43.55
Methods for assessing modifications to the flavour of foodstuffs due to packaging – Sensory analysis
| Published By | Publication Date | Number of Pages |
| AS | 2005-10-12 | 41 |
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.
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