标准摘要
[中文适用范围]： 规定了测定烘焙研磨咖啡在 103 时质量损失的常规方法。 最适合脱气烘焙研磨咖啡，因为烘焙咖啡中存在不同数量的挥发性物质，尤其是二氧化碳。 [外文原描述]： Specifies a routine method for the determintion of loss in mass at 103 °C of roasted ground coffee. Most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.
英文名称Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)