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ISO 3726:1983

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

Standard Details

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.

General Information

Status : Published
Standard Type: Main
Document No: ISO 3726:1983
Document Year: 1983
Pages: 2
Edition: 1

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ISO 3726:1983
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