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AS 2609.1: 04/04/1983 Materials used for the packaging of food and beverages – Methods for the assessment of odour and taint – Sensory methods

AS 2609.1: 04/04/1983 Materials used for the packaging of food and beverages – Methods for the assessment of odour and taint – Sensory methods

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Materials used for the packaging of food and beverages – Methods for the assessment of odour and taint – Sensory methods 04/04/1983

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ISBN(s): 0726228877

Relates to assessment by sensory methods of odour and taint packaged foods and beverages from packaging materials. Includes separate procedures for odour and for taint, and sets out recommendations for selection and operation of test panels. Also provides for selection of model substances for taint test, and a simplified method of sample preparation for the taint test, e.g. for butter and cheese products.

Attributes

Edition 1st
Published 04/04/1983
ISBN(s) 0726228877
Number of Pages 9
File Size 1 file, 64 KB
Product Code(s) 10155947, 10155880, 10155959
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