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Standards [CURRENT]

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

Title (German)

Hartweizengrieß und Teigwaren - Beurteilung der Kochqualität von Spaghetti durch sensorische Prüfung - Teil 2: Praktisches Verfahren

Responsible national committee

NA 057-05-06 AA - Cereals and cereal products

Responsible international committee

ISO/TC 34/SC 4 - Cereals and pulses

Edition 2008-08

Original language English

Price from 70.10 €

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Table of contents

PDF (EN)

Contact

Konstantina Döhring

Am DIN-Platz, Burggrafenstr. 6
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Tel.: +49 30 2601-2434
Fax: +49 30 2601-42434

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