AS 2609.1-2005
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Methods for assessing modifications to the flavour of foodstuffs due to packaging, Method 1: Sensory analysis
Standards Australia , 10/12/2005
Pages: 26
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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