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
Resource Information
The item Alimentary pasta produced from durum wheat semolina : estimation of cooking quality by sensory analysis, Part 2, Routine method represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand.This item is available to borrow from 1 library branch.
Resource Information
The item Alimentary pasta produced from durum wheat semolina : estimation of cooking quality by sensory analysis, Part 2, Routine method represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand.
This item is available to borrow from 1 library branch.
- Language
- eng
- Edition
- 1st ed
- Extent
- iv, 12 p.
- Note
-
- Cover title
- "2008-08-15."
- "Reference number: ISO 7304-2:2008(E)."
- 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
- 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
- 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
- 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
- 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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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.massey.ac.nz/portal/Alimentary-pasta-produced-from-durum-wheat/nBocF9GfMsk/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.massey.ac.nz/portal/Alimentary-pasta-produced-from-durum-wheat/nBocF9GfMsk/">Alimentary pasta produced from durum wheat semolina : estimation of cooking quality by sensory analysis, Part 2, Routine method</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.massey.ac.nz/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.massey.ac.nz/">Massey University Library, University of New Zealand</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.massey.ac.nz/portal/Alimentary-pasta-produced-from-durum-wheat/nBocF9GfMsk/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.massey.ac.nz/portal/Alimentary-pasta-produced-from-durum-wheat/nBocF9GfMsk/">Alimentary pasta produced from durum wheat semolina : estimation of cooking quality by sensory analysis, Part 2, Routine method</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.massey.ac.nz/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.massey.ac.nz/">Massey University Library, University of New Zealand</a></span></span></span></span></div>
