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| Norma o proyecto bajo la responsabilidad directa de 香港六合彩开奖/TC 34/SC 15 Secretar铆a | Etapa | ICS |
|---|---|---|
|
Green coffee 鈥� Determination of moisture content (Basic reference method)
|
95.99 | |
|
Green coffee 鈥� Determination of water content 鈥� Basic reference method
|
90.60 | |
|
Green coffee 鈥� Determination of water content 鈥� Basic reference method 鈥� Amendment 1
|
60.60 | |
|
Green coffee 鈥� Determination of moisture content (Routine method)
|
95.99 | |
|
Coffee and its products 鈥� Vocabulary
|
95.99 | |
|
Coffee and its products 鈥� Vocabulary
|
95.99 | |
|
Coffee and coffee products 鈥� Vocabulary
|
90.60 | |
|
Instant coffee 鈥� Determination of loss in mass at 70 degrees C under reduced pressure
|
90.60 | |
|
Coffee 鈥� Determination of caffeine content (Reference method)
|
95.99 | |
|
Green coffee in bags 鈥� Sampling
|
90.60 | |
|
Green coffee 鈥� Olfactory and visual examination and determination of foreign matter and defects
|
95.99 | |
|
Green coffee 鈥� Olfactory and visual examination and determination of foreign matter and defects
|
90.92 | |
|
Green coffee 鈥� Olfactory and visual examination and determination of foreign matter and defects
|
40.00 | |
|
Green coffee 鈥� Size analysis 鈥� Manual sieving
|
95.99 | |
|
Green coffee 鈥� Size analysis 鈥� Manual sieving
|
95.99 | |
|
Green coffee or raw coffee 鈥� Size analysis 鈥� Manual and machine sieving
|
90.60 | |
|
Coffee triers
|
95.99 | |
|
Coffee sampling 鈥� Triers for green coffee or raw coffee and parchment coffee
|
90.60 | |
|
Green coffee 鈥� Determination of proportion of insect-damaged beans
|
90.60 | |
|
Green coffee 鈥� Preparation of samples for use in sensory analysis
|
95.99 | |
|
Green coffee 鈥� Preparation of samples for use in sensory analysis 鈥� Technical Corrigendum 1
|
95.99 | |
|
Green coffee 鈥� Preparation of samples for use in sensory analysis
|
90.60 | |
|
Green and roasted coffee 鈥� Determination of free-flow bulk density of whole beans (Routine method)
|
90.60 | |
|
Instant coffee in cases with liners 鈥� Sampling
|
95.99 | |
|
Instant coffee 鈥� Sampling method for bulk units with liners
|
90.92 | |
|
Instant coffee 鈥� Sampling method for bulk units with liners
|
40.00 | |
|
Green coffee 鈥� Determination of loss in mass at 105 degrees C
|
95.99 | |
|
Green coffee 鈥� Determination of loss in mass at 105 degrees C
|
90.92 | |
|
Green coffee 鈥� Determination of loss in mass at 105 掳C
|
40.00 | |
|
Instant coffee 鈥� Size analysis
|
95.99 | |
|
Instant coffee 鈥� Determination of insoluble matter content
|
95.99 | |
|
Green coffee in bags 鈥� Guidance on storage and transport
|
95.99 | |
|
Green coffee 鈥� Guidelines for storage and transport
|
90.60 | |
|
Green coffee 鈥� Guidelines for storage and transport 鈥� Amendment 1
|
60.60 | |
|
Instant coffee 鈥� Determination of free-flow and compacted bulk densities
|
90.93 | |
|
Green coffee 鈥� Guidance on methods of specification
|
95.99 | |
|
Green coffee 鈥� Guidelines on methods of specification
|
90.92 | |
|
Green coffee 鈥� Guidelines on methods of specification
|
40.00 | |
|
Coffee 鈥� Determination of caffeine content 鈥� Method using high-performance liquid chromatography
|
95.99 | |
|
Green coffee 鈥� Defect reference chart
|
95.99 | |
|
Green coffee 鈥� Defect reference chart
|
90.60 | |
|
Instant coffee 鈥� Determination of free and total carbohydrate contents 鈥� Method using high-performance anion-exchange chromatography
|
90.60 | |
|
Roasted ground coffee 鈥� Determination of moisture content 鈥� Method by determination of loss in mass at 103 degrees C (Routine method)
|
90.60 | |
|
Roasted ground coffee 鈥� Determination of moisture content 鈥� Karl Fischer method (Reference method)
|
90.93 | |
|
Coffee 鈥� Sensory analysis 鈥� Vocabulary
|
90.92 | |
|
Coffee 鈥� Sensory analysis 鈥� Vocabulary
|
40.00 | |
|
Coffee and coffee products 鈥� Determination of acrylamide 鈥� Methods using HPLC-MS/MS and GC-MS after derivatization
|
90.92 | |
|
Coffee and coffee products 鈥� Determination of acrylamide 鈥� Methods using HPLC-MS/MS and GC-MS after derivatization
|
30.98 | |
|
Coffee and coffee products 鈥� Determination of acrylamide 鈥� Methods using HPLC-MS/MS and GC-MS after derivatization
|
40.20 | |
|
Coffee and coffee products 鈥� Determination of the caffeine content using high performance liquid chromatography (HPLC) 鈥� Reference method
|
90.60 | |
|
Instant coffee 鈥� Determination of moisture content 鈥� Karl Fischer method (Reference method)
|
90.60 | |
|
Coffee extracts 鈥� Determination of the dry matter content of coffee extracts 鈥� Sea sand method of liquid or pasty coffee extracts
|
60.60 | |
|
Coffee and coffee products 鈥� Determination of particle size of ground roasted coffee 鈥� Horizontal sieving motion method using circular brushes
|
60.60 | |
|
Instant coffee 鈥� Criteria for authenticity
|
90.60 | |
|
Green coffee 鈥� Procedure for calibration of moisture meters 鈥� Routine method
|
90.60 |
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