ISO 7304:1985
Withdrawn
View Superseded by
Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis
Hardcopy , PDF
English, French
04-25-1985
02-26-2019
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.
| Committee |
ISO/TC 34/SC 4
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy |
| Standards | Relationship |
| NFV 03 714 : 1981 | Identical |
| NF ISO 7304 : 1989 | Identical |
| GOST ISO 7304 : 1994 | Identical |
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