Food authenticity - Determination of the sum of 16-O-Methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by H-qNMR; German version EN 17992:2024
€105.42
Green coffee — Determination of loss in mass at 105 degrees C
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Green coffee — Guidelines on methods of specification
Green coffee — Defect reference chart
€115.00
Food authenticity - Determination of the sum of 16-O-Methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by ¹H-qNMR
€121.00
Food authenticity - Determination of 16-O-Methylcafestol content of green and roasted coffee - HPLC-method
€89.00
Cafés et dérivés - Vocabulaire
€46.00
Café vert - Détermination de la teneur en eau (méthode de référence fondamentale)
€24.50
Café vert - Détermination de la teneur en eau (méthode de routine)
€27.33
Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up
Coffee and coffee products — Vocabulary
€155.00
Analysis of coffee and coffee products - Determination of furan and two isomeric methylfuran derivatives (2-methylfuran, 3-methylfuran)
€91.03
€69.00
Instant coffee — Determination of free and total carbohydrate contents — Method using high-performance anion-exchange chromatography
Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)
€51.00
