ISO-2291 › Cocoa beans -- Determination of moisture content (Routine method)

ISO-2291 - 2ND EDITION - SUPERSEDED
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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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67.140.30 (Cocoa)

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Document Number

ISO 2291:1980

Revision Level

2ND EDITION

Status

Superseded

Publication Date

Dec. 1, 1980

Committee Number

ISO TC 34