Knowledge Gateway
Unlock your learning potential with industry insights and standards that matter. Share your email to begin.
Unlock your learning potential with industry insights and standards that matter. Share your email to begin.
Status : Active
Standard Type : Main
Document No : ISO 3726:1983
Document Year : 1983
Pages : 2
Edition : 1
Section Volume : Coffee (ISO/TC 34/SC 15.)
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.