14/30288415 DC : 0

Superseded

View Superseded by

BS ISO 7304-1 - DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ASSESSMENT OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS - PART 1: REFERENCE METHOD

Available format(s)

Hardcopy , PDF

Superseded date

31-03-2016

Language(s)

English

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Cooking procedure
9 Sensory analysis
10 Expression of results
11 Test report
Annex A (informative) - Illustrations of strands of
cooked pasta (optimum cooking time)
Bibliography

BS ISO 7304-1.

Committee	AW/4
DocumentType	Draft
Pages	15
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS ISO 7304-1:2016

ISO 8586-1:1993	Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors
ISO 5496:2006	Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours
ISO 13299:2016	Sensory analysis Methodology General guidance for establishing a sensory profile
ISO 8587:2006	Sensory analysis Methodology Ranking
ISO 6564:1985	Sensory analysis Methodology Flavour profile methods
ISO 24333:2009	Cereals and cereal products — Sampling
ISO 5495:2005	Sensory analysis — Methodology — Paired comparison test
ISO 4120:2004	Sensory analysis Methodology Triangle test
ISO 4121:2003	Sensory analysis — Guidelines for the use of quantitative response scales
ISO 5492:2008	Sensory analysis — Vocabulary