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.
Status: WithdrawnPublication date: 1980-12
Edition: 2Number of pages: 2
Technical Committee: ISO/TC 34/SC 18 Cocoa
- ICS :
- 67.140.30 Cocoa
ISO 2291:1980Stage: 95.99
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