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BS ISO 22308-1:2021
Cork bark selected as bottling product Sensory evaluation. Methodology for sensory evaluation by soaking
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Summary
Taste tests;Olfactory analysis;Stoppers;Sensory analysis (food);Cork;Bottles;Closures
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 03/17/2021 |
| Page Count | 14 |
| Themes | Closures |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
Replaces
