BS ISO 7304-2:2008现行
Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method
出版：British Standards Institution
专家解读视频
Defines a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e. texture) of the pasta.
© British Standards Institution 2013
ISO 7304-2 : 2008(R2017) - Identical
ISO 7304-2 : 2008(R2017) - Identical
ISO 7304-2:2008 - Identical
