95.99 Withdrawal of Standard Mar 8, 2016
ISO
ISO/TC 34/SC 4 Cereals and pulses
International Standard
67.060 Cereals, pulses and derived products
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.
WITHDRAWN
ISO 7304:1985
95.99
Withdrawal of Standard
Mar 8, 2016