BS ISO 7304-2:2008 - Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method

BS ISO 7304-2:2008

Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method

Status : Current, Under review   Published : May 2009

Format
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Standard NumberBS ISO 7304-2:2008
TitleAlimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method
StatusCurrent, Under review
Publication Date31 May 2009
Normative References(Required to achieve compliance to this standard)ISO 5492, ISO 8586-1
Informative References(Provided for Information)No other standards are informatively referenced
International RelationshipsISO 7304-2:2008
Draft Superseded By06/30152441 DC
DescriptorsPasta, Cereal food products, Food products, Wheat, Semolina, Sensory analysis (food), Food testing, Cooking, Quality
ICS67.060
Title in FrenchPâtes alimentaires produites à partir de semoule de blé dur. Appréciation de la qualité de cuisson par analyse sensorielle. Méthode de routine
Title in GermanHartweizengrieß und Teigwaren. Beurteilung der Kochqualität von Spaghetti durch sensorische Prüfung. Praktisches Verfahren
CommitteeAW/4
ISBN978 0 580 57254 8
PublisherBSI
FormatA4
DeliveryYes
Pages22
File Size284.1 KB
Price£130.00


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