| Standard Number | BS ISO 7304-1:2016 |
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| Title | Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis. Reference method |
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| Status | Current |
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| Publication Date | 31 March 2016 |
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| Normative References(Required to achieve compliance to this standard) | ISO 4120, ISO 5492, ISO 8586 |
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| Informative References(Provided for Information) | ISO 4121, ISO 5495, ISO 5496, ISO 6564, ISO 8587, ISO 11035, ISO 11056, ISO 13299, ISO 24333 |
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| International Relationships | ISO 7304-1:2016 |
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| Draft Superseded By | 14/30288415 DC |
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| Descriptors | Pasta, Cereal food products, Food products, Wheat, Semolina, Sensory analysis (food), Food testing, Cooking, Quality, Sodium chloride, Water |
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| ICS | 67.060
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| Title in French | Semoule de blé dur et pâtes alimentaires. Appréciation de la qualité culinaire des pâtes par analyse sensorielle. Méthode de référence |
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| Committee | AW/4 |
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| ISBN | 978 0 580 83997 9 |
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| Publisher | BSI |
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| Format | A4 |
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| Delivery | Yes |
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| Pages | 18 |
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| File Size | 1.155 MB |
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| Price | £130.00 |
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