AS 2609.1-2005 (R2016)

Table of Contents

Abstract

Specifies methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. This Standard is identical to and has been reproduced from ISO 13302:2003.
RECONFIRMATION NOTICE
Technical Committee FT-022 has reviewed the content of this publication and in accordance with Standards Australia procedures for reconfirmation, it has been determined that the publication is still valid and does not require change.
Certain documents referenced in the publication may have been amended since the original date of publication. Users are advised to ensure that they are using the latest versions of such documents as appropriate, unless advised otherwise in this Reconfirmation Notice.
Approved for reconfirmation in accordance with Standards Australia procedures for reconfirmation on 12 April 2016.
The following are represented on Technical Committee FT-022:
Australian Chamber of Commerce and Industry
Australian Institute of Food Science and Technology
Australian Society of Cosmetic Chemists
Brewers Association Australia New Zealand
Deakin University
Defence Science & Technology Organisation
Food Technology Association of Australia
National Association of Testing Authorities Australia
National Measurement Institute
University of Queensland

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
ProductNote	Reconfirmed 17/06/2016. This standard has been reconfirmed in Australia in 2016 and remains current in New Zealand. Reconfirmation Notice 17/06/2016
Pages
ISBN
Committee	FT-022
Supersedes	AS 2609.1-1983 DR 05332 CP