GB/T 25006-2010

Active

Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging

感官分析 包装材料引起食品风味改变的评价方法

Standard Type
GBT
ICS
67.240
CCS
X00
Status
现行
Issue Date
2010-09-02
Implementation
2010-12-01
Responsible Dept
国家标准委
Drafting Unit
N/A