Coffee and coffee substitutes

Instant coffee — Determination of free and total carbohydrate contents — Method using high-performance anion-exchange chromatography

Reference:

ISO 11292:1995

Publication Year:

1995

Domain:

Café et substituts du café

60 500 F CFA

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Café soluble — Détermination des teneurs en hydrates de carbone libres et totaux — Méthode par chromatographie d'échange d'anions à haute performance

Reference:

ISO 11292:1995

Publication Year:

1995

Domain:

Café et substituts du café

60 500 F CFA

Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)

Reference:

ISO 11294:1994

Publication Year:

1994

Domain:

Café et substituts du café

26 500 F CFA

Café torréfié moulu — Détermination de la teneur en eau — Méthode par détermination de la perte de masse à 103 degrés C (Méthode pratique)

Reference:

ISO 11294:1994

Publication Year:

1994

Domain:

Café et substituts du café

26 500 F CFA

Roasted ground coffee — Determination of moisture content — Karl Fischer method (Reference method)

Reference:

ISO 11817:1994

Publication Year:

1994

Domain:

Café et substituts du café

26 500 F CFA

Café torréfié moulu — Détermination de la teneur en eau — Méthode de Karl Fischer (Méthode de référence)

Reference:

ISO 11817:1994

Publication Year:

1994

Domain:

Café et substituts du café

26 500 F CFA

Green coffee — Determination of water content — Basic reference method

Reference:

ISO 1446:2001

Publication Year:

2001

Domain:

Café et substituts du café

40 500 F CFA

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Café vert — Détermination de la teneur en eau — Méthode de référence fondamentale

Reference:

ISO 1446:2001

Publication Year:

2001

Domain:

Café et substituts du café

40 500 F CFA

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Coffee and coffee products — Vocabulary

Reference:

ISO 3509:2005

Publication Year:

2005

Domain:

Café et substituts du café

81 500 F CFA

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Cafés et dérivés — Vocabulaire

Reference:

ISO 3509:2005

Publication Year:

2005

Domain:

Café et substituts du café

81 500 F CFA

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Coffee and coffee substitutes

Instant coffee — Determination of free and total carbohydrate contents — Method using high-performance anion-exchange chromatography

Café soluble — Détermination des teneurs en hydrates de carbone libres et totaux — Méthode par chromatographie d'échange d'anions à haute performance

Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)

Café torréfié moulu — Détermination de la teneur en eau — Méthode par détermination de la perte de masse à 103 degrés C (Méthode pratique)

Roasted ground coffee — Determination of moisture content — Karl Fischer method (Reference method)

Café torréfié moulu — Détermination de la teneur en eau — Méthode de Karl Fischer (Méthode de référence)

Green coffee — Determination of water content — Basic reference method

Café vert — Détermination de la teneur en eau — Méthode de référence fondamentale

Coffee and coffee products — Vocabulary

Cafés et dérivés — Vocabulaire

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Coffee and coffee substitutes

Pages

LATEST NEWS

Dispelling the fear and embracing the potential of artificial...

PARTNERS

ASN

STANDARDISATION

CERTIFICATION

PROMOTION OF QUALITY