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咖啡和咖啡产品的试验方法.第13部分:烤粗咖啡.含水量测定.卡耳费瑟法
Methods of test for coffee and coffee products - Roasted ground coffee - Determination of moisture content - Karl Fischer method (reference method)
参考页数：12P.;A4
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生咖啡.嗅觉和视觉检验及对杂质和缺陷的测定
Green coffee - Olfactory and visual examination and determination of foreign matter and defects
参考页数：12P.;A4
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咖啡和咖啡产品.用高性能液相色谱法(HPLC)测定咖啡因含量.参考方法(ISO 20481-2008)
Coffee and coffee products - Determination of the caffeine content using high performance liquid chromatography (HPLC) - Reference method (ISO 20481:2008)
参考页数：14P;A4
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生咖啡豆.测定105℃温度下的质量损失
Green coffee - Determination of loss in mass at 105 °C (ISO 6673:2003) English version of DIN ISO 6673:2007-03
参考页数：7P.;A4
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生咖啡.虫坏豆比例的测定
Green coffee. Determination of proportion of insect-damaged beans.
参考页数：13P.;A4
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生咖啡.嗅觉和视觉检查
Green coffee. Olfactory and visual examinations.
参考页数：2P.;A4
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生咖啡.1000颗质量的测定
Green coffee. Determination of the mass of 1000 beans.
参考页数：2P.;A4
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生咖啡.感官分析试样的制备
Green coffee - Preparation of samples for use in sensory analysis.
参考页数：8P.;A4
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烟草和烟草制品.马来酰肼残留量的测定
Tobacco and tobacco products. Determination of maleic hydrazide residues.
参考页数：7P.;A4
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烟草和烟草制品.二硫代氨基甲酸盐杀虫剂残留量的测定.分子吸收光谱测定法
Tobacco and tobacco products. Determination of dithiocarbamate pesticides residues. Molecular absorption spectrometric method.
参考页数：5P.;A4
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