ISO 7304-2 : 2008(R2017)现行
ALIMENTARY PASTA PRODUCED FROM DURUM WHEAT SEMOLINA - ESTIMATION OF COOKING QUALITY BY SENSORY ANALYSIS - PART 2: ROUTINE METHOD
出版：International Organization for Standardization
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.
NF ISO 7304-2 : 2008 - Identical
BS ISO 7304-2 : 2008 - Identical
NEN ISO 7304-2 : 2008 - Identical
NF ISO 7304-2 : 2008 - Identical
NEN ISO 7304-2 : 2008 - Identical
BS ISO 7304-2 : 2008 - Identical
