Logo
Login Sign Up
Current Revision

BSI BS ISO 13302:2003

Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
Best Price Guarantee
Instant

$374.98

2-5 Days

$374.98

SAVE 10%

$674.96


Sub Total (1 Item(s))

$ 0.00

Estimated Shipping

$ 0.00

Total (Pre-Tax)

$ 0.00


or
British Standards Institution Logo

BSI BS ISO 13302:2003

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

PUBLISH DATE 2003
PAGES 36
BSI BS ISO 13302:2003

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.

SDO BSI: British Standards Institution
Document Number ISO 13302
Publication Date Aug. 21, 2003
Language en - English
Page Count 36
Revision Level
Supercedes
Committee AW/12
Publish Date Document Id Type View
Aug. 21, 2003 BS ISO 13302:2003 Revision