# ISO 7304:1985 — Withdrawn and superseded ISO standards

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cooking quality of spaghetti by sensory analysis; status code is 9599; successor is ISO 7304-2:2008 | ISO 7304-1:2016; withdrawn / published date is 1985-04-25, recorded from its source on 2026-08-05.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: appears in the quote below)_
- **Item title:** Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis _(verified: appears in the quote below)_
- **Status code:** 9599 _(verified: appears in the quote below)_
- **Successor:** ISO 7304-2:2008 | ISO 7304-1:2016
- **Withdrawn / published date:** 1985-04-25 _(verified: appears in the quote below)_

## 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

## Source

- https://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv

Last verified: 2026-08-05. Review by: 2027-02-01.
Part of [Withdrawn and superseded ISO standards](https://referencesource.org/iso-standard-supersessions/).