Tea — Determination of loss in mass at 103 degrees C
茶叶；103℃下质量损失的测定

1980-08-01

Instant tea in solid form — Determination of moisture content (loss in mass at 103 degrees C)
固体速溶茶——含水量的测定（103℃时的质量损失）

1990-09-20

Instant tea in solid form — Determination of moisture content (loss in mass at 103 degrees C) — Amendment 1
固体速溶茶.水分含量的测定（103℃时的质量损失）.修改件1

2012-05-08

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

Determining the loss in mass of ground roast coffee at 103 °C (routine method for the determining of moisture content)
烘焙磨碎咖啡.在103℃下质量损失的测定（水分含量测定的常规方法）

2000-11-01

Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)
烤咖啡粉；水分含量的测定——103℃下质量损失的测定方法（常规法）

1994-09-29

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

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

Methods of test for orthoboric acid (boric acid), diboron trioxide (boric oxide), disodium tetraborates, sodium perborates and crude sodium borates for industrial use-Determination of loss in mass of crude sodium borates after heating at a temperature of 900°C
工业用原硼酸、三氧化二硼、四硼酸二钠、过硼酸钠和粗硼酸钠的试验方法

1979-02-28