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ISO 7304:1985

Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis

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Kehtetu alates 08.03.2016
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Staatus
Kuupäev
Tüüp
Nimetus
08.03.2016
Põhitekst
11.08.2008
Põhitekst
Põhitekst
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 for presentation of samples. An example of response form is given in an annex B. Reference photographs are shown in annexes C and D.

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