Defines a test method for the detection, qualification and possible assessment of odours/flavours exogenous to cork bark selected as bottling product in contact with beverages, still, sparkling and sparkling wines, alcohols and spirits, beers and cid
KS ISO 22308-1:2021
Cork bark selected as bottling product Part 1: Sensory evaluation Methodology for sensory evaluation by soaking
Number of Pages:7
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Kes 2,884.00