SSH ISO 7304:2000

Grurë i fortë semolina dhe makaronat - Vlerësimi i cilësisë së gatimit të spagetit me analiza organoshqisore.

Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis

Publication date: 1 jan 2000

General information

Current stage: 60.60 Effective date: 1 jan 2000

Originator: DPS

Owner: DPS/KT 275

Type: International Standard

ICS: 67.060

Gjuha: anglisht

Buying

Statusi: Publikuar

PDF - 2 261 Lekë

Paper - 2 261 Lekë

CD - 2 261 Lekë

PDF and Paper - 4 522 Lekë

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Scope

The method consists in determining of a minimum cooking time and calculation of two experimental cooking times for each sample. Sensory analysis of at most six samples presented in pairs to a panel of at least six qualified assessors. Classification and scoring of the samples according to their surface condition and firmness. An annex gives examples of arrangements for presentation of samples. An example of response form is given in an annex B. Reference photographs are shown in annexes C and D.

Life cycle

NOW

PUBLISHED
SSH ISO 7304:2000
60.60 Standard published
1 jan 2000

Related project

Adopted from ISO 7304:1985

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