Green coffee - Olfactory and visual examination and determination of foreign matter and defects - Café vert
€51.24
Authenticité des aliments - Détermination de la teneur en 16-O-méthylcafestol du café vert et torréfié - Méthode CLHPAutomatic translation from French : Food authenticity - Determination of 16-O-methylcafestol content in green and roasted coffee - HPLC method
€80.00
Coffee extracts. Determination of the dry matter content of coffee extracts. Sea sand method of liquid or pasty coffee extracts
€172.00
Coffee and coffee products. Determination of particle size of ground roasted coffee. Horizontal sieving motion method using circular brushes
€281.00
BS EN 17992. Food authenticity. Determination of the sum of 16-O-methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by ¹H-qNMR
€24.00
BS EN 18003. Food Authenticity. Determination of 16-O-methylcafestol content of green and roasted coffee. HPLC-method
Analysis of coffee and coffee products; determination of particle size of ground roasted coffee, air-jet sieving method
€24.39
Testing of coffee and coffee products; determination of dry matter content of soluble coffee, sea sand method
Analysis of coffee and coffee products; determination of water content of green coffee, dioxane distillation, Karl Fischer titration
Instant coffee. Determination of moisture content. Karl Fischer method (Reference method)
€201.00
Foodstuffs. Determination of ochratoxin A in barley and roasted coffee. HPLC method with immunoaffinity column clean-up
Green coffee or raw coffee. Size analysis. Manual and machine sieving
Green coffee. Procedure for calibration of moisture meters. Routine method
Coffee sampling. Triers for green coffee or raw coffee and parchment coffee
Instant coffee. Criteria for authenticity
