Abstract 

The principle of the method consists in drying of the product for 16 h in a ventilated oven controlled at 103 °C, after previous crushing.


General information

  • Status :  Withdrawn
    Publication date : 1980-12
  • Edition : 2
    Number of pages : 2
  • :
    ISO/TC 34/SC 18
    Cocoa
  • 67.140.30
    Cocoa

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