English
简体中文
Deutsch
한국어
Español
| Water content (sample: Cocoa beans and Coffee beans) | Conventional oven 103-105°C, 16 hs |
| Physical defects (sample: Cocoa beans and Coffee beans) | ISO 2451:2017 and ISO 4149:2005 |
Food determination
Description:
Water content (sample: Cocoa beans and Coffee beans), and Physical defects (sample: Cocoa beans and Coffee beans). According to ISO 2451, ISO 4149
Standard :ISO 2451, ISO 4149,
