NF ISO 7304-1:2025
Current
Current
The latest, up-to-date edition.
Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method
Published date
17-12-2025
Publisher
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This document establishes a method for estimation by sensory analysis of the cooking quality of alimentary pasta.
| Committee |
ISO/TC 34
|
| DocumentType |
Standard
|
| PublisherName |
Association Francaise de Normalisation
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 7304-1:2025 | Identical |
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