# Commission Implementing Regulation (EU) No 1362/2013 of 11 December 2013 laying down the methods for the sensory testing of uncooked seasoned poultry meat for the purposes of its classification in the Combined Nomenclature, Appendix 2

Extent: E+W+S+N.I.

Attribute generation form for customs testing of poultry products
Name: … Date: … Product: …
Code
Flavour / Aftertaste / Mouthfeel
Intensity
Scale
1
2
3
SLIGHT
CLEARLY DISTINGUISHABLE
STRONG

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Source: https://www.legislation.gov.uk/eur/2013/1362/annex/appendix/2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1362/annex/appendix-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.