BS ISO 7304-2:2008現(xiàn)行
Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method
出版：British Standards Institution
專家解讀視頻
Defines a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e. texture) of the pasta.
? British Standards Institution 2013
ISO 7304-2 : 2008(R2017) - Identical
ISO 7304-2 : 2008(R2017) - Identical
ISO 7304-2:2008 - Identical
