Semoule de blé dur et pâtes alimentaires. Appréciation de la qualité culinaire des pâtes par analyse sensorielle Pt. 1: Méthode de référence
2016
AGROVOC Keywords
Bibliographic information
Norme Internationale ISO (ISO) fre no. 7304-1
Publisher
ISO
Pagination
9 p.
Language
English, French
Note
Library also has Pt. 2: Méthode de routine (AN 418040) ISO standards can be requested/ordered at: ISO Central Secretariat, 1, ch. de la Voie-Creuse, P.O. Box 56, CH-1211, Geneva 20, Switzerland, or online at http://www.iso.ch/iso/en/prods-services/ISOstore/orderinfo.html Includes bibliography French Gift
Corporate Author
Organisation Internationale de Normalisation, Geneva (Switzerland)
2017-07-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Food and Agriculture Organization of the United Nations
If you notice any incorrect information relating to this record, please contact us at [email protected]