BAS ISO 7304-2:2010
Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method
General Information
Status: Published
No. of pages: 12
Language: English
Edition: 1.
Adoption method: Endorsment
Publication date: 02.07.2010
Technical committee:
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Abstract
Lifecycle
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Original document and degree of correspondence
- ISO 7304-2:2008, identical