NEN ISO 13302 : 2003
Current
Current
The latest, up-to-date edition.
SENSORY ANALYSIS - METHODS FOR ASSESSING MODIFICATIONS TO THE FLAVOUR OF FOODSTUFFS DUE TO PACKAGING
Published date
12-01-2013
Publisher
Defines methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. Applies to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood).
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