ISO 3726:1983
Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure
OVERVIEW
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.
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 1983 |
| No. of Pages | 2 |
| ICS Classification | 67.140.20 Coffee and coffee substitutes |
| Committee | ISO/TC 34/SC 15 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |