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| Название (рус.): | Крупчатка и макаронные изделия из твердой пшеницы. Оценка кулинарных свойств спагетти органолептическим методом |
| Название (англ.): | Durum wheat semolinas and alimentary pasta; Estimation of cooking quality of spaghetti by sensory analysis |
| Описание (англ.): | 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 ofsamples. An example of response form is given in an annex B. Reference photographs are shown in annexes C and D. |
| Дата регистрации: | 01.06.85 |
| Дата введения: | 01.04.85 |
| Код КГС: | Н39 |
| Код ОКСТУ: | 9149;9109 |
| Код ОКС(МКС): | 67.060 |
| Код ОКП: | 9149;9109 |
| Нормативные ссылки: | NF ISO 7304(1989/AFNOR), EQV*NF V03-714(1989/AFNOR), EQV |
| Ключевые слова: | ALIMENTARY PASTES COOKING DURUM WHEAT FOOD PRODUCTS PASTA SENSORY ANALYSIS (FOOD) SENSORY ANALYSIS SPECIMEN PREPARATION TESTING TESTS COOKERS SENSORY ANALYSIS (FO |
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