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BS ISO 7304-1 Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis. Part 1: Reference method
BS ISO 7304-1
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BSI - British Standards Institution
Year: 2025
BSI - British Standards Institution
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BS ISO 7304-1 Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis. Part 1: Reference method
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| contributor author | BSI - British Standards Institution | |
| date accessioned | 2025-09-30T21:45:37Z | |
| date available | 2025-09-30T21:45:37Z | |
| date copyright | 03 February 2025 | |
| date issued | 2025 | |
| identifier isbn | - | |
| identifier other | 000000000030489518.pdf | |
| identifier uri | http://yse.yabesh.ir/std;quein=autho9279AF67081DAC4/handle/yse/346576 | |
| language | English | |
| publisher | BSI - British Standards Institution | |
| title | BS ISO 7304-1 Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis. Part 1: Reference method | en |
| title | BS ISO 7304-1 | num |
| type | Standard | |
| page | 15 | |
| status | Current | |
| tree | BSI - British Standards Institution:;2025 | |
| contenttype | Fulltext |