Norm

NEN-ISO 13302:2003 en

Sensorische analyse - Methodes voor het vaststellen van geur- en/of smaakveranderingen van voedingsmiddelen ten gevolge van de verpakkingen

98,05

Over deze norm

Status Definitief
Aantal pagina's 26
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 01-09-2003
Taal Engels
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.

Details

ICS-code 67.240
Nederlandse titel Sensorische analyse - Methodes voor het vaststellen van geur- en/of smaakveranderingen van voedingsmiddelen ten gevolge van de verpakkingen
Engelse titel Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging

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