ISO 3726:1983
Current
Current
The latest, up-to-date edition.
Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
01-05-1983
The principle of the method consists in heating a test portion at 70 C for 16 h under reduced pressure (5000 Pa). It does not apply to liquid coffee extracts.
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