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67.140.20 Coffee and coffee substitutes
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BS ISO 18794:2018
Coffee. Sensory analysis. Vocabulary
Coffee. Sensory analysis. Vocabulary
Released: 2018-01-11
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BS 5752-14:1995
Methods of test for coffee and coffee products Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)
Methods of test for coffee and coffee products Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)
Released: 1995-02-15
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BS ISO 20938:2008
Instant coffee. Determination of moisture content. Karl Fischer method (Reference method)
Instant coffee. Determination of moisture content. Karl Fischer method (Reference method)
Released: 2009-07-31
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BS EN ISO 18862:2019
Coffee and coffee products. Determination of acrylamide. Methods using HPLC-MS/MS and GC-MS after derivatization
Coffee and coffee products. Determination of acrylamide. Methods using HPLC-MS/MS and GC-MS after derivatization
Released: 2019-11-12
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BS ISO 3509:2005
Coffee and coffee products. Vocabulary
Coffee and coffee products. Vocabulary
Released: 2006-01-24
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PD CEN/TS 17083:2017
Foodstuffs. Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
Foodstuffs. Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
Released: 2017-08-25
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BS ISO 1446:2001+A1:2011
Green coffee. Determination of water content. Basic reference method
Green coffee. Determination of water content. Basic reference method
Released: 2011-07-31
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BS EN 16620:2015
Food analysis. Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
Food analysis. Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
Released: 2015-04-30
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BS 5752-6:1983
Methods of test for coffee and coffee products Instant coffee. Determination of loss in mass at 70°C under reduced pressure
Methods of test for coffee and coffee products Instant coffee. Determination of loss in mass at 70°C under reduced pressure
Released: 1983-10-31
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BS ISO 6668:2008
Green coffee. Preparation of samples for use in sensory analysis
Green coffee. Preparation of samples for use in sensory analysis
Released: 2008-07-31
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BS ISO 6670:2002
Instant coffee. Sampling method for bulk units with liners
Instant coffee. Sampling method for bulk units with liners
Released: 2002-08-07
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BS ISO 20481:2008
Coffee and coffee products. Determination of the caffeine content using high performance liquid chromatography (HPLC). Reference method
Coffee and coffee products. Determination of the caffeine content using high performance liquid chromatography (HPLC). Reference method
Released: 2008-06-30
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