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ISO 3726:1983
M00000094
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ISO 3726:1983 Instant coffee -- Determination of loss in mass at 70 degrees C under reduced pressure
standard by International Organization for Standardization, 05/01/1983
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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.