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Standard [CURRENT]

ISO 7304-1:2016-03

Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method

German title
Hartweizengrieß und Pasta - Beurteilung der Kochqualität von Pasta durch sensorische Analyse - Teil 1: Referenzverfahren
Publication date
2016-03
Original language
English
Pages
9

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Publication date
2016-03
Original language
English
Pages
9

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Content
ICS
67.060
Replacement amendments

This document replaces ISO 7304:1985-04 .

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