AS 2609.1-2005
Current
The latest, up-to-date edition.
Methods for assessing modifications to the flavour of foodstuffs due to packaging Sensory analysis (Reconfirmed 2016)
Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users
English
12-10-2005
Important note : Users cannot be edited or removed once added to your Multi user PDF.
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 |
Originated as AS 2609.1-1983.
Second edition 2005.
| AS 3537-2006 | Specification for general purpose corrugated fibreboard boxes and blanks |
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.