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BSI BS ISO 7304-2:2008

Current Revision

Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis. Routine method

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SENSORY ANALYSIS, ROUTINE METHOD

SDO BSI: British Standards Institution
Document Number BS ISO 7304-2
Publication Date May 31, 2009
Language en - English
Page Count 22
Revision Level
Supercedes
Committee
Publish Date Document Id Type View
May 31, 2009 BS ISO 7304-2:2008 Revision