Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sen...
ISO 7304-1:2016 sets out a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following:
- firmness, by chewing;
- liveliness, by manual handling;
- starch release, by manual handling.
The method does not express a preference and only gives an estimate relating to the evaluation of the cooking of the pasta; it…
Packaging — Labelling and direct product marking with linear bar code and two-dimensional symbols
ISO 28219:2017
- defines minimum requirements for identifying items,
- provides guidelines for item marking with machine-readable symbols,
- covers both labels and direct marking of items,
- includes testing procedures for label adhesive characteristics and mark durability,
- provides guidance for the formatting on the label of data presented in linear bar code, two-dimensional symbol or human-…
Guidelines for treated wastewater use for irrigation projects — Part 7: Golf courses and other sport...
The level of water stress (freshwater withdrawal as a proportion of available freshwater resources) is steadily increasing worldwide. A single use of water is increasingly perceived as an underutilization of a valuable resource and as an environmentally unsustainable practice. Population growth is driving an increasing competition for freshwater between agriculture and urban areas, as well as…
