This standard was last reviewed and confirmed in 2017. Therefore this version remains current.
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.
Status: PublishedPublication date: 1983-05
Edition: 1Number of pages: 2
Technical Committee: ISO/TC 34/SC 15 Coffee
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|std 1 38|
|std 2 38||Paper|