Roasted coffee beans. Determination of foreign matter and defects.

La présence de matières étrangères (matières d'origine minérale, animale ou végétale ne provenant pas de la cerise du caféier) ou de défauts provenant du fruit du caféier, influe sur l'aspect et les caractéristiques organoleptiques du café torréfié en grains.À cette fin, la présente méthode permet de classer et de déterminer les matières étrangères et les défauts susceptibles d'être trouvés dans un échantillon de grains de café torréfié.

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Main informations

Collections

National standards and national normative documents

Publication date

October 1989

Number of pages

4 p.

Reference

NF V05-201

ICS Codes

67.140.20 Coffee and coffee substitutes

Classification index

V05-201

Print number

1 - septembre 1989

Sumary

Roasted coffee beans. Determination of foreign matter and defects.

La présence de matières étrangères (matières d'origine minérale, animale ou végétale ne provenant pas de la cerise du caféier) ou de défauts provenant du fruit du caféier, influe sur l'aspect et les caractéristiques organoleptiques du café torréfié en grains. À cette fin, la présente méthode permet de classer et de déterminer les matières étrangères et les défauts susceptibles d'être trouvés dans un échantillon de grains de café torréfié.

Replaced standards (1)

NF V05-201

February 1968

Standard Cancelled

Roasted coffee beans. Macroscopic examination and determination of defects.

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