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Standard [CURRENT]

ISO 7304-2:2008-08

Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method

German title
Hartweizengrieß und Teigwaren - Beurteilung der Kochqualität von Spaghetti durch sensorische Prüfung - Teil 2: Praktisches Verfahren
Publication date
2008-08
Original language
English
Pages
12

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Publication date
2008-08
Original language
English
Pages
12

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Content
ICS
67.060
Replacement amendments

This document replaces ISO 7304:1985-04 .

Cooperation at DIN

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