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AS 2609.1-2005

M00007217

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AS 2609.1-2005 [ Current ] Methods for assessing modifications to the flavour of foodstuffs due to packaging, Method 1: Sensory analysis

standard by Standards Australia, 10/12/2005

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Full Description

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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Edition: 2nd Published: 10/12/2005 ISBN(s): 0733769446 Number of Pages: 26 File Size: 1 file , 1.1 MB Product Code(s): 10112813, 10112772, 10112836