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- BAM - Federal Institute for Materials Research and Testing
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DIN 10809
Untersuchung von Tee; Bereitung eines Aufgusses für sensorische Prüfungen
Analysis of tea; preparation of liquor for use in sensory tests
DIN 10772-1
Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 1: Reference method for roasted coffee
DIN 10807
Untersuchung von Tee - Bestimmung des Fluoridgehaltes - Potentiometrisches Verfahren
Analysis of tea - Determination of fluoride content - Potentiometric method
DIN 10806
Untersuchung von Tee - Herstellung einer gemahlenen Probe mit definierter Trockenmasse
Analysis of tea - Preparation of ground sample of defined dry matter content
DIN 10802
Untersuchung von Tee - Bestimmung der Gesamtasche
Analysis of tea - Determination of total ash
DIN 10805
Untersuchung von Tee; Bestimmung der säureunlöslichen Asche
Analysis of tea; determination of acid insoluble ash
DIN 10800
Untersuchung von Tee - Bestimmung des Massenverlustes von ungemahlenem Tee bei 103 °C
Analysis of tea - Determination of loss in mass of unground tea at 103 °C
DIN 10792
Analysis of coffee and coffee products - Preparation of coffee beverage for analytical purposes
DIN 10765
Analysis of coffee and coffee products - Determination of particle size of ground roasted coffee - Air-jet sieving method
DIN 10767
Analysis of coffee and coffee products - Determination of chlorogenic acids content in roasted coffee and soluble coffee - HPLC method