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  • 14/30288415 DC : 0

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    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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    BS ISO 7304-1 - DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ASSESSMENT OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD

    Available format(s):  Hardcopy, PDF

    Superseded date:  31-03-2016

    Language(s):  English

    Published date: 

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Principle
    5 Reagents
    6 Apparatus
    7 Sampling
    8 Cooking procedure
    9 Sensory analysis
    10 Expression of results
    11 Test report
    Annex A (informative) - Illustrations of strands of
            cooked pasta (optimum cooking time)
    Bibliography

    General Product Information - (Show below) - (Hide below)

    Comment Closes On
    Committee AW/4
    Document Type Draft
    Publisher British Standards Institution
    Status Superseded
    Superseded By

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 8586-1:1993 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors
    ISO 5496:2006 Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours
    ISO 13299:2016 Sensory analysis Methodology General guidance for establishing a sensory profile
    ISO 8587:2006 Sensory analysis Methodology Ranking
    ISO 6564:1985 Sensory analysis Methodology Flavour profile methods
    ISO 24333:2009 Cereals and cereal products — Sampling
    ISO 5495:2005 Sensory analysis — Methodology — Paired comparison test
    ISO 4120:2004 Sensory analysis Methodology Triangle test
    ISO 4121:2003 Sensory analysis — Guidelines for the use of quantitative response scales
    ISO 5492:2008 Sensory analysis — Vocabulary
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