ISO 7304:1985

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

Publication date: 25 pri 1985

95.99 Withdrawal of Standard 8 mar 2016

General information

Current stage: 95.99 Effective date: 8 mar 2016

Originator: ISO

Owner: ISO/TC 34/SC 4

Type: International Standard

ICS: 67.060

Gjuha: frëngjisht anglisht

Buying

Statusi: Shfuqizuar

PDF - 7 576 Lekë

Paper - 7 576 Lekë

CD - 7 576 Lekë

Language

Language in which you want to receive the document.

Scope

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.

Life cycle

NOW

WITHDRAWN
ISO 7304:1985
95.99 Withdrawal of Standard
8 mar 2016

REVISED BY

PUBLISHED
ISO 7304-2:2008

WITHDRAWN
ISO 7304-1:2016

National adoptions

SSH ISO 7304:2000

DPS

Grurë i fortë semolina dhe makaronat - Vlerësimi i cilësisë së gatimit të spagetit me analiza organoshqisore.

60.60 Standard published

DPS/KT 275 më tepër