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AS 2609.1-2005

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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.

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Edition: 2nd Published: 10/12/2005 ISBN(s): 0733769446 Number of Pages: 26 File Size: 1 file , 1.1 MB Product Code(s): 10112813, 10112772, 10112836