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  1. MOST RECENT

    1629461

    BS ISO 7304-2:2008▹

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

    standard by British Standard / International Organization for Standardization, 05/31/2009.

    Languages: English

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  2. Std

    BS 06/30152441 DC▹

    BS ISO 7304-2. Durum wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis. Part 2. Practical method

    standard by BSI Group, 06/30/2006.

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