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ISO 7304:1985

Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis
25. 4. 1985.
95.99   Povučen   8. 3. 2016.

Опште информације

95.99     8. 3. 2016.

ISO

ISO/TC 34/SC 4

Međunarodni standard

67.060  

francuski   engleski  

Kupovina

Povučen

Jezik na kome želite da primite dokument.

Apstrakt

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.

Životni ciklus

TRENUTNO

POVUČEN
ISO 7304:1985
95.99 Povučen
8. 3. 2016.

REVIDIRAN OD

OBJAVLJEN
ISO 7304-2:2008

OBJAVLJEN
ISO 7304-1:2016

Nacionalna preuzimanja

SRPS ISO 7304:2013  
ISS

Krupica (griz) od durum pšenice i testenina — Procena kvaliteta kuvanja špageta senzorskom analizom

95.99   Povučen

E034-4 Saznaj više