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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

contributor authorBSI - British Standards Institution
date accessioned2025-09-30T21:45:37Z
date available2025-09-30T21:45:37Z
date copyright03 February 2025
date issued2025
identifier isbn-
identifier other000000000030489518.pdf
identifier urihttp://yse.yabesh.ir/std;quein=autho9279AF67081DAC4/handle/yse/346576
languageEnglish
publisherBSI - British Standards Institution
titleBS ISO 7304-1 Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis. Part 1: Reference methoden
titleBS ISO 7304-1num
typeStandard
page15
statusCurrent
treeBSI - British Standards Institution:;2025
contenttypeFulltext


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