AS 2609.1-2005-食品包装后风味变化的评定方法方法1:感官分析-国家数字标准馆

现行 AS 2609.1-2005

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Methods for assessing modifications to the flavour of foodstuffs due to packaging, Method 1: Sensory analysis 食品包装后风味变化的评定方法方法1:感官分析

发布日期： 2005-10-12

规定了评估包装对食品或其模拟物的感官属性造成的变化的方法。本标准与ISO 13302:2003相同，并根据ISO 13302:2003复制。

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.

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发布单位或类别：澳大利亚-澳大利亚标准

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相似标准/计划/法规

现行

BS ISO 13302-2003

Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
感官分析包装对食品风味影响的评估方法

2003-08-21

现行

ISO 13302-2003

Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
感官分析——食品包装引起风味变化的评定方法

2003-08-11

现行

KS Q ISO 13302(2021 Confirm)

관능 검사－포장으로 인한 식품의 향미 변화 평가법
感官分析－评估包装引起的食品风味变化的方法

2007-12-05

现行

GB/T 25006-2010

感官分析　包装材料引起食品风味改变的评价方法
Sensory analysis—Methods for assessing modifications to the flavour of foodstuffs due to packaging

2010-09-02

现行

KS Q ISO 13302(2012 Confirm)

관능 검사－포장으로 인한 식품의 향미 변화 평가법
感官分析包装材料引起食品风味改变的评价方法

2007-12-05

现行

UNE-ISO 13302-2008

Sensory anlalysis. Methods for assesing modifications to the flavour of foodstuffs due to packaging.
感官分析因包装而改变食品风味的评定方法

2008-11-12

现行

GOST ISO 13302-2017

Органолептический анализ. Методы оценки изменения флейвора пищевых продуктов за счет упаковки
感官分析包装对食品风味影响的评定方法

2017-08-30