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Standards [CURRENT]

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

Title (German)

Hartweizengrieß und Pasta - Beurteilung der Kochqualität von Pasta durch sensorische Analyse - Teil 1: Referenzverfahren

Responsible national committee

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

Responsible international committee

ISO/TC 34/SC 4 - Cereals and pulses

Edition 2016-03

Original language English

Price from 70.10 €

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Table of contents

PDF (EN)

Contact

Konstantina Döhring

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