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Cork bark selected as bottling product. Sensory evaluation. Methodology for sensory evaluation by soaking.

Cork stoppers — Sensory analysis

Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by s…

Overview ISO 22308-1:2021 specifies a sensory test method for detecting, qualifying and assessing exogenous odours and flavours transferred from cork bark selected as bottling product into contact me…