ISO 3726:1983 (R2017)
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ISO 3726:1983 (R2017)

Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure

Summary

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.

Notes

90.60 : Clôture de l'examen

Technical characteristics

Publisher International Organization for Standardization (ISO)
Publication Date 05/01/1983
Confirmation Date 10/25/2017
Edition 1
Page Count 2
EAN ---
ISBN ---
Weight (in grams) ---
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