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生咖啡.嗅觉和视觉检验及对杂质和缺陷的测定
Green coffee - Olfactory and visual examination and determination of foreign matter and defects
参考页数：5P.;A4
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生咖啡和焙烘后的咖啡 整粒流散体密度的测定(常规法)
Green and roasted coffee - Determination of free-flow bulk density of whole beans (Routine method)
参考页数：3P.;A4
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袋装生咖啡 取样
Green coffee in bags; Sampling
参考页数：3P.;A4
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速溶咖啡 在70℃时减压下质量损失的测定
Instant coffee; Determination of loss in mass at 70 degrees C under reduced pressure
参考页数：2P.;A4
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烤制咖啡粉 含水量的测定 103℃时质量损失的测定(常规法)
Roasted ground coffee - Determination of moisture content - Method by determination of loss in mass at 103 °C (Routine method)
参考页数：3P.;A4
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生咖啡 水含量的测定(基准参照法)
Green coffee - Determination of water content - Basic reference method
参考页数：8P.;A4
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生咖啡豆.储存与运输指南;修改件1
Green coffee - Guidelines for storage and transport; Amendment 1
参考页数：1P.;A4
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咖啡. 感官分析. 词汇
Coffee. Sensory analysis. Vocabulary
参考页数：18P.;A4
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食品分析. 采用液相色谱串联质谱 (LC-ESI-MS/MS) 测定食品中的丙烯酰胺
Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
参考页数：28P.;A4
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食品分析. 采用顶空气相色谱和质谱 (HS GC-MS) 联用技术对咖啡和咖啡制品中呋喃的测定
Food analysis. Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
参考页数：20P.;A4
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