| 7c3464ca-2376-4097-b9fd-aaa8fea79afc |
ES 589:2001
|
COFFEE AND ITS PRODUCTS - VOCABULARY
|
MMMM yyyy
|
60.60
⇔ New
|
| a802d5f0-247e-4315-bc1c-e70410061bb4 |
ES 590:2001
|
GREEN COFFEE - QUALITY ASSESSMENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 67064be2-3df3-4dea-bc68-4e5645bdb197 |
ES 591:2001
|
GREEN COFFEE - METHOD OF PACKING
|
MMMM yyyy
|
60.60
⇔ New
|
| 7ac12d80-ed69-46fa-bbc9-48dd7b1fd6e6 |
ES 592:2001
|
JENFEL (DRY COFFEE CHERRY )- QUALITY ASSESSEMENT
|
MMMM yyyy
|
60.60
⇔ New
|
| c47526f2-29f4-48f9-a2c0-5a5928029aa7 |
ES 593:2001
|
GREEN COFFEE - GUIDE TO PREPARATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 4e4f3454-6c2c-4f21-b926-8b7782428d23 |
ES 594:2001
|
GREEN COFFEE - ARRIVAL AND EXPORT CLASSIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| eea3c7e5-e855-4a01-b075-ca015047771f |
ES 595:2001
|
WASHED COFFEE PROCESS (WP) - GUIDE TO COFFEE WASTE (EFFLUENT AND PULP) DISPOSAL
|
MMMM yyyy
|
60.60
⇔ New
|
| b1a8c25d-8f40-48b0-ba0c-aed93b96f3d8 |
ES 622:2001
|
GREEN COFFEE - SIZE ANALYSIS - MANUAL SIEVING
|
MMMM yyyy
|
60.60
⇔ New
|
| dd782509-577b-4a5a-b25f-e71dc025f559 |
ES 784:2002
|
GREEN COFFEE BAGS - JUTE ( TEXTILE FIBER ) BAGS - DETERMINATION OF METALS
|
MMMM yyyy
|
60.60
⇔ New
|
| 97eb19bf-40c9-4043-8d91-d2efe53baa3b |
ES 785:2002
|
GREEN COFFEE BAGS - JUTE - YARN - ROVE AND FABRICS - DETERMINATION OF ADDED OIL CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 94d3ccf8-4933-4778-b419-6c312f4ebf93 |
ES 786:2002
|
GREEN COFFEE BAGS - JUTE (TEXTILE FIBER ) - METHOD FOR WET ASHING OF TEXTILE MATERIALS FOR SUBSEQUENT DETERMINATION OF METAL CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 7fc49fc5-16c7-46a4-8825-8045a1a07647 |
ES 788:2002
|
ROASTED COFFEE BEANS AND ROASTED GROUND COFFEE - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 90b72aed-19b5-4554-a388-f69a93cf7e0d |
ES 792:2002
|
INSTANT COFFEE - QUALITY ASSESSEMENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 1100254c-cc1f-477a-8982-06a4314afe83 |
ES 793:2002
|
INSTANT COFFEE - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| b6f5b8ef-c729-49d9-88d0-418090ac480c |
ES 794:2002
|
INSTANT COFFEE -SAMPLING
|
MMMM yyyy
|
60.60
⇔ New
|
| 396dbd07-43a7-4a10-92fe-e8bc85dd5e9b |
ES ISO 10470:2015
|
GREEN COFFEE - DEFECT REFRENCE CHART
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| be174f97-4324-40a2-92e5-497009da9ed6 |
ES ISO 11292:2002
|
INSTANT COFFEE - DETERMINATION OF FREE AND TOTAL CARBOHYDRATE CONTENTS - METHOD USING HIGH - PERFORMANCE ANION - EXCHANGE CHROMATOGRAPHY
|
MMMM yyyy
|
60.60
⇔ New
|
| f2ff2362-8e61-4017-ba46-54110324a48a |
ES ISO 11294:2001
|
ROSTED GROUND COFFEE - DETERMINATION OF MOISTURE CONTENT - METHOD BY DETERMINATION OF LOSS IN MASS AT 103 C ( ROUTINE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| c969ca3a-336d-4092-8285-ad1c952849d1 |
ES ISO 11817:2001
|
ROASTED GROUND COFFEE - DETERMINATION OF MOISTURE CONTENT - KARL FISCHER METHOD (REFERENCE MTHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| fda0f52e-7a14-40d5-85ef-93235c62c852 |
ES ISO 1446:2001
|
GREEN COFFEE - DETERMINATION OF MOISTURE CONTENT (BASIC REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| d2082cd7-9cee-4325-afba-c6ba17818fe5 |
ES ISO 18862:2017
|
COFFEE AND COFFEE PRODUCTS - DETERMINATION OF ACRYLAMIDE - METHODS USING HPLC-MS/MS AND GCMS AFTER DERIVATIZATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 1b20959e-f1b3-4c71-b574-9368fcc3d80c |
ES ISO 20481:2015
|
COFFEE AND COFFEE PRODUCTS - DETERMINATION OF THE CAFFINE CONTENT USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) - REFERENCE METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| a7ad68e3-7767-4035-b1dd-67b8e8c92442 |
ES ISO 20938:2015
|
INSTANT COFFEE - DETERMINATION OF MOISTURE CONTEN T - KARL FISCHER METHOD (REFERE NCE METH OD)
|
MMMM yyyy
|
60.60
⇔ New
|
| 9ae181fa-1e77-4d82-a27c-581919946f88 |
ES ISO 2395:2001
|
TEST SIEVES AND TEST SIEVING - VOCABULARY
|
MMMM yyyy
|
60.60
⇔ New
|
| f80ac3c5-336d-468b-aa02-1f83598e70ac |
ES ISO 24114:2015
|
INSTANT COFFEE - CRITERIA FOR AUTHENTICITY
|
MMMM yyyy
|
60.60
⇔ New
|
| a7c68587-db47-4488-9727-4671a379a6fa |
ES ISO 24115:2017
|
GREEN COFFEE - PROCEDURE FOR CALIBRATION OF MOISTURE METERS - ROUTINE METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| f3f2c8dd-5948-4e8a-ab66-b894ece94488 |
ES ISO 3726:2002
|
INSTANT COFFEE - DETERMINATION OF LOSS IN MASS AT 70 C UNDER REDUCED PRESSURE
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 74c863a2-9449-4c8c-97a3-5540300d17b7 |
ES ISO 4052:2002
|
COFFEE - DETERMINATION OF CAFFEINE CONTENT (REFRENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| c1285670-edfc-409e-9132-bb82347e7c8e |
ES ISO 4072:2001
|
GREEN COFFEE IN BAGS - SAMPLING
|
MMMM yyyy
|
60.60
⇔ New
|
| dbe86f6e-34c3-43f8-ace4-858655bdcf2e |
ES ISO 4149:2022
|
GREEN COFFEE - OLFACTORY AND VISUAL EXAMINATION AND DETERMINATION OFFOREIGN MATTER AND DEFECTS
|
MMMM yyyy
|
60.60
⇔ New
|
| 1c417f44-5842-4924-9583-0c23254f4350 |
ES ISO 4150:2015
|
GREEN COFFEE OR RAW COFFEE - SIZE ANALYSIS - MANUAL AND MACHINE SIEVING
|
MMMM yyyy
|
60.60
⇔ New
|
| 9b4b10ff-8ae5-4c52-a08b-b2ea36137d08 |
ES ISO 6667:2001
|
GREEN COFFEE -DETERMINATION OF INSECT - DANAGED BEANS
|
MMMM yyyy
|
60.60
⇔ New
|
| ba4f5e37-9a0d-4b45-9caa-5c34f99a80a1 |
ES ISO 6668:2017
|
GREEN COFFEE - PREPARATION OF SAMPLES FOR USE IN SENSORY ANALYSIS
|
MMMM yyyy
|
60.60
⇔ New
|
| 7c2bb31a-a011-41d9-9e99-a3c3d524609b |
ES ISO 6669:2001
|
GREEN AND ROASTED COFFEE - DETERMINATION OF FREE- FLOW BULK DENSITY OF WHOLE BEANS (ROUTINE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| a24d3f06-f18c-48dd-9600-0a3c9e734d56 |
ES ISO 6670:2015
|
INSTANT COFFEE - SAMPLING METHOD FOR BULK UNITS WITHLINERS
|
MMMM yyyy
|
60.60
⇔ New
|
| 0f9858f9-66bb-4c86-a874-f7be7d2c855e |
ES ISO 6673:2022
|
GREEN COFFEE - DETERMINATION OF LOSS IN MASS AT 105 C
|
MMMM yyyy
|
60.60
⇔ New
|
| 0313117a-b3e0-4490-80e3-ea60ab0e7fec |
ES ISO 760:2012
|
DETERMINATION OF WATER - KARL FISCHER METHOD (GENERAL METHOD )
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| a3ca71bf-2164-4aae-8f36-0fb128b5c571 |
ES ISO 8455:2012
|
GREEN COFFEE IN BAGS - GUIDE TO STOREAGE AND TRANSPORT
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 858b2ee2-c113-44ca-97f6-b55b69fc213d |
ES ISO 8460:2002
|
INSTANT COFFEE - DETERMINATION OF FREE FLOW AND COMPACTED BULK DENSITIES
|
MMMM yyyy
|
60.60
⇔ New
|
| d4e5d2c9-5937-4d9f-b377-e4ba2e6177c2 |
ES ISO 9116:2022
|
GREEN COFFEE - GUIDANCE ON METHOD OF SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|