We need your consent to use the individual data so that you can see information about your interests, among other things. Click "OK" to give your consent.
Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method
Automatically translated name:
Alimentary pasta produced from durum wheat semolina -- Estimation of cooking quality by sensory analysis -- Part 2: Routine method
STANDARD published on 11.8.2008
Designation standards: ISO 7304-2:2008
Publication date standards: 11.8.2008
SKU: NS-434798
The number of pages: 12
Approximate weight : 36 g (0.08 lbs)
Country: International technical standard
Category: Technical standards ISO
Do you want to make sure you use only the valid technical standards?
We can offer you a solution which will provide you a monthly overview concerning the updating of standards which you use.
Would you like to know more? Look at this page.
Latest update: 2024-09-08 (Number of items: 2 346 217)
© Copyright 2024 NORMSERVIS s.r.o.