ISO 7304:1985被替代
Durum wheat semolinas and alimentary pasta - Estimation of cooking quality of spaghetti by sensory analysis
出版：International Organization for Standardization
专家解读视频
Describes method of determining of a minimum cooking time and calculation of two experimental cooking times for each sample.
NF ISO 7304 : 1989 - Identical
GOST ISO 7304 : 1994 - Identical
NFV 03 714 : 1981 - Identical
GOST ISO 7304 : 1994 - Identical
NF ISO 7304 : 1989 - Identical
NFV 03 714 : 1981 - Identical
KS H ISO 7304:2009 - Identical
NF ISO 7304:1989 - Identical
GOST ISO 7304:1994 - Identical
NFV 03 714:1981 - Identical
