ISO 3726:1983

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

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ISO 3726:1983

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

PUBLISH DATE 1983
ISO 3726:1983

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.

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