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ISO 13302:2003

Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
11. 8. 2003.

Опште информације

90.93     7. 7. 2023.

ISO

ISO/TC 34/SC 12

Međunarodni standard

67.240  

engleski   francuski  

Kupovina

Objavljen

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Apstrakt

ISO 13302:2003 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.
ISO 13302:2003 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.

Životni ciklus

TRENUTNO

OBJAVLJEN
ISO 13302:2003
90.93 Odluka o potvrđivanju standarda
7. 7. 2023.

REVIDIRAN OD

NAPUŠTEN
ISO/NP 13302

Nacionalna preuzimanja

SRPS ISO 13302:2013  
ISS

Senzorske analize — Metode za ocenu promene arome prehrambenih proizvoda usled pakovanja

90.93   Odluka o potvrđivanju standarda

E034-12 Saznaj više