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ISO 7304:1985

Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis

Apr 25, 1985
95.99   Withdrawal of Standard   Mar 8, 2016

General information

95.99     Mar 8, 2016

ISO

ISO/TC 34/SC 4

International Standard

67.060  

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Scope

The method consists in determining of a minimum cooking time and calculation of two experimental cooking times for each sample. Sensory analysis of at most six samples presented in pairs to a panel of at least six qualified assessors. Classification and scoring of the samples according to their surface condition and firmness. An annex gives examples of arrangements for presentation of samples. An example of response form is given in an annex B. Reference photographs are shown in annexes C and D.

Life cycle

NOW

WITHDRAWN
ISO 7304:1985
95.99 Withdrawal of Standard
Mar 8, 2016

REVISED BY

PUBLISHED
ISO 7304-2:2008

PUBLISHED
ISO 7304-1:2016

National adoptions

Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis

95.99   Withdrawal of Standard

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