现行

DIN 10764-4

Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 4: Method for soluble coffee and soluble coffee products by heating under atmospheric pressure (routine method)
咖啡和咖啡产品的分析.可溶性咖啡质量损失的测定.第4部分:在大气压下加热的可溶性咖啡和可溶性咖啡产品的方法（常规方法）

2007-03-01

现行

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
咖啡和咖啡制品的试验方法

1983-10-31

现行

KS H ISO 6673(2012 Confirm)

커피원두－105 ℃ 질량감소 측정법
生咖啡105℃质量损失的测定

2007-10-24

现行

KS H ISO 6673(2021 Confirm)

커피원두－105 ℃ 질량감소 측정법
生咖啡－105℃下质量损失的测定

2007-10-24

现行

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)
咖啡和咖啡制品的试验方法

1995-02-15

现行

DIN 10768

Analysis of coffee and coffee products; determination of insoluble matter content of instant coffee
分析咖啡和咖啡产品；速溶咖啡中不溶物含量的测定

1989-10-01

现行

BS ISO 6673-2003

Green coffee. Determination of loss in mass at 105°C
青咖啡 105℃下质量损失的测定

2003-09-01

现行

GOST ISO 6673-2014

Кофе зеленый. Определение потери массы при температуре 105 °C
绿咖啡105℃下质量损失的测定

2014-06-25

现行

DIN 10783

Analysis of coffee and coffee products - Determination of dichlormethane in decaffeinated green coffee using headspace gaschromatography
咖啡和咖啡产品的分析.用顶空气相色谱法测定无咖啡因生咖啡中的二氯甲烷

2011-01-01

现行

ISO 6673-2003

Green coffee — Determination of loss in mass at 105 degrees C
绿咖啡——105℃下质量损失的测定

2003-08-22

现行

BS EN 16620-2015

Food analysis. Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
食物分析 顶空气相色谱-质谱法测定咖啡及咖啡制品中的呋喃

2015-04-30

现行

DIN EN 16620

Food Analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
食品分析.用顶空气相色谱和质谱法（HS GC-MS）测定咖啡和咖啡制品中的呋喃；德文版EN 16620:2015

2015-06-01

现行

DIN 10766

Analysis of coffee and coffee products; determination of water content of green coffee, dioxane distillation, Karl Fischer titration
分析咖啡和咖啡产品；生咖啡含水量的测定 二氧六环蒸馏 卡尔·费歇尔滴定法

1977-12-01

现行

DIN 10779

Analysis of coffee and coffee products - Determination of 16-O-methyl cafestol content of roasted coffee - HPLC-method
咖啡和咖啡产品的分析.烘焙咖啡中16-O-甲基咖啡醇含量的测定.高效液相色谱法

2011-03-01

现行

KS H ISO 3726(2012 Confirm)

인스턴트 커피－ 감압하 70 ℃ 질량감소 측정법
速溶咖啡70℃减压质量损失的测定

2007-07-26

现行

KS H ISO 3726(2021 Confirm)

인스턴트 커피－ 감압하 70 ℃ 질량감소 측정법
速溶咖啡－减压下70℃质量损失的测定

2007-07-26

现行

DIN 10772-1

Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 1: Reference method for roasted coffee
咖啡和咖啡产品的分析.测定水分含量的卡尔·费舍尔法.第1部分:烘焙咖啡的参考方法

2009-06-01

现行

DIN 10772-2

Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 2: Reference method for soluble coffee
咖啡和咖啡制品的分析.测定水含量的卡尔·费歇尔法.第2部分:可溶性咖啡的参考方法

2005-05-01

现行

GOST ISO 11294-2014

Кофе молотый жареный. Стандартный метод определения потери массы при температуре 103° C
烤研磨咖啡 常规测定103°C质量损失的方法

2014-06-25

现行

GOST ISO 3726-2014

Кофе растворимый. Определение потери массы при температуре 70 °C и пониженном давлении
速溶咖啡 在减压下在70℃下测定质量损失

2014-06-25