The Resource Alimentary pasta produced from durum wheat semolina : estimation of cooking quality by sensory analysis, Part 2, Routine method

Alimentary pasta produced from durum wheat semolina : estimation of cooking quality by sensory analysis, Part 2, Routine method

Label
Alimentary pasta produced from durum wheat semolina : estimation of cooking quality by sensory analysis, Part 2, Routine method
Title
Alimentary pasta produced from durum wheat semolina
Title remainder
estimation of cooking quality by sensory analysis
Title number
Part 2
Title part
Routine method
Creator
Subject
Language
eng
Cataloging source
PU
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://bibfra.me/vocab/lite/organizationName
International Organization for Standardization
Series statement
International standard
Series volume
ISO 7304-2:2008
http://library.link/vocab/subjectName
  • Pasta products
  • Pasta products
  • Cookery (Pasta)
Target audience
specialized
Label
Alimentary pasta produced from durum wheat semolina : estimation of cooking quality by sensory analysis, Part 2, Routine method
Instantiates
Publication
Note
  • Cover title
  • "2008-08-15."
  • "Reference number: ISO 7304-2:2008(E)."
Bibliography note
Includes bibliographical references (p. 12)
Contents
Scope -- Normative references -- Terms and definitions -- Principle -- Reagents -- Apparatus -- Sampling -- Cooking procedure -- Evaluation procedure -- Expression of results -- Test report -- Annex A (informative): Illustrations of strands of pasta after the optimum cooking time -- Annex B (normative): Sensory analysis -- Annex C (informative): Examples of orders of presentation of test samples -- Annex D (informative): Examples of report form
Control code
12440997
Dimensions
30 cm
Edition
1st ed
Extent
iv, 12 p.
Other physical details
ill.
Label
Alimentary pasta produced from durum wheat semolina : estimation of cooking quality by sensory analysis, Part 2, Routine method
Publication
Note
  • Cover title
  • "2008-08-15."
  • "Reference number: ISO 7304-2:2008(E)."
Bibliography note
Includes bibliographical references (p. 12)
Contents
Scope -- Normative references -- Terms and definitions -- Principle -- Reagents -- Apparatus -- Sampling -- Cooking procedure -- Evaluation procedure -- Expression of results -- Test report -- Annex A (informative): Illustrations of strands of pasta after the optimum cooking time -- Annex B (normative): Sensory analysis -- Annex C (informative): Examples of orders of presentation of test samples -- Annex D (informative): Examples of report form
Control code
12440997
Dimensions
30 cm
Edition
1st ed
Extent
iv, 12 p.
Other physical details
ill.

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      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
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