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AS 2609.2 PDF
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Materials used for the packaging of food and beverages – Methods for the assessment of odour and taint, Part 2: Instrumental methods
| Published by | Publication Date | Number of Pages | |
| AS | 10/07/1983 | 5 |
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AS 2609.2 – Materials used for the packaging of food and beverages – Methods for the assessment of odour and taint, Part 2: Instrumental methods
Describes principles of instrumental methods based on gas-liquid chromatography. These techniques are used in quality control work for monitoring levels of volatile organic compounds, particularly residual solvents, but cannot be used to assess the effect on food flavour of these components in the absence of supporting data from sensory tests.
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