Standard
[CURRENT]
ABNT NBR ISO 13302:2021-08-25
Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
- Publication date
-
2021-08-25
- Original language
-
Portuguese
- Pages
- 33
- Publication date
-
2021-08-25
- Original language
-
Portuguese
- Pages
- 33
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