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Sensory anlalysis. Methods for assesing modifications to the flavour of foodstuffs due to packaging.
Automatically translated name:
SENSORY ANLALYSIS. METHODS FOR ASSESING MODIFICATIONS TO THE FLAVOUR OF FOODSTUFFS DUE TO PACKAGING.
STANDARD published on 12.11.2008
Designation standards: UNE-ISO 13302:2008
Publication date standards: 12.11.2008
SKU: NS-567790
The number of pages: 61
Approximate weight : 183 g (0.40 lbs)
Country: Spanish technical standard
Category: Technical standards UNE
Latest update: 2026-06-14 (Number of items: 2 282 206)
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