This standard was last reviewed and confirmed in 2017.
Therefore this version remains current.
Abstract
PreviewThe 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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Status: PublishedPublication date: 1983-05
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Edition: 1Number of pages: 2
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- ICS :
- 67.140.20 Coffee and coffee substitutes
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