These International Standards describe methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants.
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Sensory evaluation for food contact materials following EN ISO 4120 and ISO 13302
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Adress:
2 Rue Pierre et Marie Curie
Bellignat
Auvergne-Rhône-Alpes
01100
France
Bellignat
Auvergne-Rhône-Alpes
01100
France