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AS 2609.1 PDF
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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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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.
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