ISO 3726:1983 PDF
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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.
| Edition | 1983 |
|---|---|
| Published Date | 1983 |
| Published By | International Standardization Organisation |
| Page Count | 2 |
