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About This Item

 

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.
 

Document History

  1. AS 2609.1-2005

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

    • Most Recent
  2. AS 2609.1-1983


    Materials used for the packaging of food and beverages - Methods for the assessment of odour and taint - Sensory methods

    • Historical Version