14/30288415 DC : 0
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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BS ISO 7304-1 - DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ASSESSMENT OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD
Hardcopy , PDF
English
31-03-2016
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Cooking procedure
9 Sensory analysis
10 Expression of results
11 Test report
Annex A (informative) - Illustrations of strands of
cooked pasta (optimum cooking time)
Bibliography
BS ISO 7304-1.
| Committee |
AW/4
|
| DocumentType |
Draft
|
| Pages |
15
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| ISO 8586-1:1993 | Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors |
| ISO 5496:2006 | Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours |
| ISO 13299:2016 | Sensory analysis — Methodology — General guidance for establishing a sensory profile |
| ISO 8587:2006 | Sensory analysis — Methodology — Ranking |
| ISO 6564:1985 | Sensory analysis — Methodology — Flavour profile methods |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
| ISO 5495:2005 | Sensory analysis — Methodology — Paired comparison test |
| ISO 4120:2004 | Sensory analysis — Methodology — Triangle test |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
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