AS 2609.1

AS 2609.1

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Methods for assessing modifications to the flavour of foodstuffs due to packaging, Method 1: Sensory analysis

Published by Publication Date Number of Pages
AS 10/12/2005

 26
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Description

AS 2609.1 – Methods for assessing modifications to the flavour of foodstuffs due to packaging, Method 1: Sensory analysis

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 Details

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

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