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AS 2609.1-2005

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AS 2609.1-2005 Methods for assessing modifications to the flavour of foodstuffs due to packaging - Sensory analysis

standard by Standards Australia, 01/01/2005

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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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Published: 01/01/2005File Size: 1 file , 1.1 MB