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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

Publisher: AS

File Format: PDF

$39.00$78.00


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.

Published: 10/12/2005

Pages: 26

File Size: 1 file , 1.1 MB

ISBN: 0733769446

Language: English

Note: This product is unavailable in Ukraine, Russia, Belarus

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