BS ISO 7304-1:2016 - Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method

BS ISO 7304-1:2016

Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method

Status : Current   Published : March 2016

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Standard NumberBS ISO 7304-1:2016
TitleDurum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method
StatusCurrent
Publication Date31 March 2016
Normative References(Required to achieve compliance to this standard)ISO 4120, ISO 5492, ISO 8586
Informative References(Provided for Information)ISO 4121, ISO 5495, ISO 5496, ISO 6564, ISO 8587, ISO 11035, ISO 11056, ISO 13299, ISO 24333
International RelationshipsISO 7304-1:2016
Draft Superseded By14/30288415 DC
DescriptorsPasta, Cereal food products, Food products, Wheat, Semolina, Sensory analysis (food), Food testing, Cooking, Quality, Sodium chloride, Water
ICS67.060
Title in FrenchSemoule de blé dur et pâtes alimentaires. Appréciation de la qualité culinaire des pâtes par analyse sensorielle. Méthode de référence
CommitteeAW/4
ISBN978 0 580 83997 9
PublisherBSI
FormatA4
DeliveryYes
Pages18
File Size1.155 MB
Price£130.00


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