ISO 13302 (2003-08, accredited, Flex B)

Description: Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging

✓ Accredited Status (Since 01.2018)

Applied in the following Test Methods

sensory analysis of packaging materials/transition of sensory perceptible substances to test foodstuffs

Group: Overall migration Sensory analysis

Organoleptic analysis of packaging materials/Testing of odour transfer (intrinsic odour)

Group: Overall migration Sensory analysis

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