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SRPS ISO 7304:2013

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

May 31, 2013
95.99   Withdrawal of Standard   Apr 30, 2018

General information

95.99     Apr 30, 2018

ISS

E034-4

International Standard

67.060  

English  

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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WITHDRAWN
SRPS ISO 7304:2013
95.99 Withdrawal of Standard
Apr 30, 2018

REVISED BY

PUBLISHED
SRPS ISO 7304-1:2018

Related project

Adopted from ISO 7304:1985

National regulations and standards

„Сл. гласник РС“, бр. 68/16
Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda i testenina