{"id":338198,"date":"2024-10-19T23:39:38","date_gmt":"2024-10-19T23:39:38","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-7304-12016\/"},"modified":"2024-10-25T22:45:38","modified_gmt":"2024-10-25T22:45:38","slug":"bs-iso-7304-12016","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-7304-12016\/","title":{"rendered":"BS ISO 7304-1:2016"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | 1\tScope 2\tNormative references 3\tTerms and definitions <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | 4\tPrinciple 5\tReagents 6\tApparatus <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 7\tSampling 8\tCooking procedure 8.1\tOptimum cooking time (OCT), t 8.2\tSample preparation <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 9\tSensory analysis 9.1\tGeneral test conditions <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 9.2\tProgress of the test 10\tExpression of results <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 11\tTest report <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Annex\u00a0A (informative) Illustrations of strands of cooked pasta (optimum cooking time) <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis – Reference method<\/b><\/p>\n |