Full Description

Relates to assessment by sensory methods of odour and taint packaged foods and beverages from packaging materials. Includes separate procedures for odour and for taint, and sets out recommendations for selection and operation of test panels. Also provides for selection of model substances for taint test, and a simplified method of sample preparation for the taint test, e.g. for butter and cheese products.

Product Details

Published: 01/01/1983File Size: 1 file , 64 KB