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AS
AS 2609.1-2005

AS 2609.1-2005

Current

Current

The latest, up-to-date edition.

Methods for assessing modifications to the flavour of foodstuffs due to packaging Sensory analysis (Reconfirmed 2016)

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English

Published date

12-10-2005

Publisher

Standards Australia

Preview

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.

Committee
FT-022
DocumentType
Standard
ISBN
0 7337 6944 6
Pages
26
ProductNote
Reconfirmed 17/06/2016.This standard has been reconfirmed in Australia in 2016 and remains current in New Zealand. Reconfirmation Notice 17/06/2016
PublisherName
Standards Australia
Status
Current
Supersedes

Standards Relationship
ISO 13302:2003 Identical

First published as AS2609.1-1983.Second edition 2005.Reconfirmed 2016. Originated as AS 2609.1-1983. Second edition 2005.

AS 3537-2006 Specification for general purpose corrugated fibreboard boxes and blanks

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Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
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