BS ISO 7304-2:2009
Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method

Standard No.

BS ISO 7304-2:2009

Release Date

2009

Published By

British Standards Institution (BSI)

Latest

BS ISO 7304-2:2009

Replace

06/30152441 DC:2006

BS ISO 7304-2:2009 history

• 2009 BS ISO 7304-2:2009 Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method
• 2009 BS ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Routine method