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ISO 3726:1983

Current Revision

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

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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.


SDO ISO: International Organization for Standardization
Document Number ISO 3726
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 15
Publish Date Document Id Type View
Not Available ISO 3726:1983 Revision