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DIN 10779
Analysis of coffee and coffee products - Determination of 16-O-methyl cafestol content of roasted coffee - HPLC-method
Edition
2011-03
DIN 10780
Instant coffee - Determination of free and total carbohydrate contents - Method using high-performance anion-exchange chromatography
Edition
2003-02
DIN 10781
Roasted ground coffee - Determination of loss in mass at 103 °C (Routine method for the determination of moisture content)
Edition
2000-11
DIN 10807
Analysis of tea - Determination of fluoride content - Potentiometric method
Edition
1996-02
DIN 10810
Analysis of tea and tea products - Determination of theobromine and coffeine content of instant tea in solid form and instant tea products - HPLC-method
Edition
1996-02
DIN 10811-1
Analysis of tea and tea products - Determination of theobromine and caffeine content of fluid tea drinks - Part 1: HPLC-Routine method
Edition
2000-09
DIN 10811-2
Analysis of tea and tea products - Determination of theobromine and caffeine content of fluid tea drinks - Part 2: HPLC-reference method (for low theobromine contents also)
Edition
1997-10
DIN 10964
Sensory analysis - Simple descriptive test
Edition
2014-11
DIN 10969
Sensory analysis - Descriptive analysis with following quality evaluation
Edition
2018-04
DIN 10970
Sensory analysis - Time intensity test
Edition
2002-09