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, Under review   Published : March 2016

Format
PDF

Format
HARDCOPY






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, Under review
Publication Date31 March 2016
Normative References(Required to achieve compliance to this standard)ISO 8586, ISO 5492, ISO 4120
Informative References(Provided for Information)ISO 11056, ISO 11035, ISO 8587, ISO 13299, ISO 5495, ISO 6564, ISO 24333, ISO 4121, ISO 5496
International RelationshipsISO 7304-1:2016
Draft Superseded By14/30288415 DC
DescriptorsPasta, Food testing, Sensory analysis (food), Cooking, Sodium chloride, Quality, Food products, Water, Cereal food products, Semolina, Wheat
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 Size1.151 MB
Price£134.00


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