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BS ISO 13302:2003
Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
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Summary
Food products;Packaging materials;Taste tests;Testing conditions;Kitchen utensils;Food testing;Materials in contact with food;Olfactory analysis;Sensory analysis (food)
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 08/21/2003 |
| Page Count | 36 |
| Themes | Sensory analysis (food) |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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Previous versions
21/08/2003
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