Reference number
Ïã¸ÛÁùºÏ²Ê¿ª½± 2291:1980
Ïã¸ÛÁùºÏ²Ê¿ª½± 2291:1980
Cocoa beans — Determination of moisture content (Routine method)
Edition 2
1980-12
Withdrawn
Ïã¸ÛÁùºÏ²Ê¿ª½± 2291:1980
7114
Withdrawn (Edition 2, 1980)

Abstract

The principle of the method consists in drying of the product for 16 h in a ventilated oven controlled at 103 °C, after previous crushing.

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