Instant coffee — Determination of moisture content — Karl Fischer method (Reference method)
€77.00
Green coffee — Guidelines for storage and transport
€51.00
Green coffee or raw coffee — Size analysis — Manual and machine sieving
Green coffee — Procedure for calibration of moisture meters — Routine method
€115.00
Green coffee — Preparation of samples for use in sensory analysis
Instant coffee — Criteria for authenticity
Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure
Green coffee in bags — Sampling
Green coffee — Determination of proportion of insect-damaged beans
Green and roasted coffee — Determination of free-flow bulk density of whole beans (Routine method)
Instant coffee — Determination of free-flow and compacted bulk densities
Instant coffee — Determination of free and total carbohydrate contents — Method using high-performance anion-exchange chromatography
Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)
Roasted ground coffee — Determination of moisture content — Karl Fischer method (Reference method)
Café vert - Détermination de la teneur en eau (méthode de référence fondamentale)
€24.50
