Norm

ISO 7304:1985 en

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

  • Deze norm is ingetrokken sinds 15-08-2008

48,19

Over deze norm

Status Ingetrokken
Aantal pagina's 10
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 25-04-1985
Taal Engels
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.

Details

ICS-code 67.060
Nederlandse titel Durum wheat semolinas and alimentary pasta - Estimation of cooking quality of spaghetti by sensory analysis
Engelse titel Durum wheat semolinas and alimentary pasta - Estimation of cooking quality of spaghetti by sensory analysis
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