ISO 7304:1985
For ISO 7304:1985, item title is Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis; status code is 9599; successor is ISO 7304-2:2008 | ISO 7304-1:2016; withdrawn / published date is 1985-04-25, recorded from its source on 2026-08-05.
- Identifier
- ISO 7304:1985 verified
- Item title
- Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis verified
- Status code
- 9599 verified
- Successor
- ISO 7304-2:2008 | ISO 7304-1:2016
- Withdrawn / published date
- 1985-04-25 verified
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What the source says
13966,IS,,ISO 7304:1985,Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis,Semoules de blé dur et pâtes alimentaires — Appréciation de la qualité culinaire des spaghetti par analyse sensorielle,1985-04-25,1,['67.060'],ISO/TC 34/SC 4,9599,,"[38250,44312]","['en','fr']",10,<p>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
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Source
- isopublicstorageprod.blob.core.windows.nethttps://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv