Mass Loss on Drying for Instant Coffee: Collaborative Study
Keyword(s):
Abstract A collaborative study was undertaken to define an acceptable routine working method for determination of mass loss in instant coffee. Fourteen laboratories of 24 invited to participate submitted results. The repeatability standard deviation and coefficient of variation were 0.026 and 0.7%, respectively. The reproducibility standard deviation and coefficient of variation were 0.153 and 3.8%, respectively. The method has been adopted as official first action.
1997 ◽
Vol 80
(3)
◽
pp. 469-480
◽
1989 ◽
Vol 72
(1)
◽
pp. 34-37
◽
1995 ◽
Vol 78
(2)
◽
pp. 301-306
◽
1982 ◽
Vol 65
(5)
◽
pp. 1178-1185
◽
2006 ◽
Vol 89
(4)
◽
pp. 929-936
◽
1994 ◽
Vol 77
(4)
◽
pp. 829-839
◽