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Norm
ISO 3726:1983
Ausgabedatum: 1983 05 01
Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure
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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Herausgeber:
International Organization for Standardization
Format:
Digital | 2 Seiten
Sprache:
Englisch
ICS
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.