GSO ISO 13302:2014
感官分析 评估食品包装引起的风味变化的方法

Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging

GSO ISO 13302:2014 发布历史

GSO ISO 13302:2014由GSO 发布于 2014-12-25。

GSO ISO 13302:2014在国际标准分类中归属于: 67.240 感官分析。

GSO ISO 13302:2014 感官分析 评估食品包装引起的风味变化的方法的最新版本是哪一版？

最新版本是 GSO ISO 13302:2014 。

GSO ISO 13302:2014的历代版本如下：

• 2014年 GSO ISO 13302:2014 感官分析 评估食品包装引起的风味变化的方法

This International Standard describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run (see Annex A). This International Standard is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g. kitchen utensils, coatings, leaflets, or parts of equipment such as seals or piping) with the aim of controlling food compatibility from a sensory point of view according to the legislation in force

标准号

GSO ISO 13302:2014

发布

2014年

发布单位

GSO

当前最新

GSO ISO 13302:2014

 

 

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