This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
Specifies a routine method for the determintion of loss in mass at 103 °C of roasted ground coffee. Most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.
Status : PublishedPublication date : 1994-10
Edition : 1Number of pages : 3
Buy this standard