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AS 2609.1-2005

M00003829

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AS 2609.1-2005 [ Current ] Methods for assessing modifications to the flavour of foodstuffs due to packaging, Method 1: Sensory analysis

standard by Standards Australia, 10/12/2005

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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.