ABNT NBR ISO 13302:2021
Current
Current
Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
Published date
08-25-2021
Publisher
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| Committee |
CEE-174
|
| DocumentType |
Standard
|
| PublisherName |
Brazilian Standards
|
| Status |
Current
|
| Standards | Relationship |
| ISO 13302:2003 | Identical |
Summarise
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