Abstract Preview

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.


General information

  • Status :  Published
    Publication date : 1994-10
  • Edition : 1
    Number of pages : 3
  • :
    ISO/TC 34/SC 15
    Coffee
  • 67.140.20
    Coffee and coffee substitutes

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