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BS ISO 7304-2:2008
Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis Routine method
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Summary
Pasta;Cooking;Sensory analysis (food);Semolina;Wheat;Food products;Cereal food products;Food testing;Quality
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 05/31/2009 |
| Page Count | 22 |
| Themes | Quality |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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