Fix:Pasta-Herstellung.jpg

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Deutsch: Die Qualität von aus Weizengrieß (mittelfein gemahlener geschälter Hartweizen) hergestellter Pasta ist wichtig für die Zucht neuer Sorten. Um den Grieß zu prüfen, extrudiert die PTA Jadene Wear Spaghetti, die anschließend getrocknet und testweise gekocht werden.
English: The quality of pasta made from semolina–the purified middlings of milled durum wheat–is an important consideration in breeding new varieties. To evaluate the semolina, physical science technician Jadene Wear extrudes spaghetti, which will be dried and test-cooked.
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This image was released by the Agricultural Research Service, the research agency of the United States Department of Agriculture, with the ID K8423-1 (next).

This tag does not indicate the copyright status of the attached work. A normal copyright tag is still required. See Commons:Licensing.

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Autor Scott Bauer, USDA ARS
Permete
(Reusante esta fix)
Public domain This image is in the public domain because it contains materials that originally came from the Agricultural Research Service, the research agency of the United States Department of Agriculture.

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Data/OraImajetaMesurasUsorComenta
aora10:55, 19 febrero 2008Imajeta per revisa de 10:55, 19 febrero 20081,819 × 2,700 (1.12 MB)Luigi Chiesa300 pdi
10:24, 23 setembre 2005Imajeta per revisa de 10:24, 23 setembre 2005640 × 950 (172 KB)DodoThe quality of pasta made from semolina–the purified middlings of milled durum wheat–is an important consideration in breeding new varieties. To evaluate the semolina, physical science technician Jadene Wear extrudes spaghetti, which will be dried and

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