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Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure
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Available format(s): Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users
Language(s): English, French
Published date: 01-05-1983
Publisher: International Organization for Standardization
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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