Правилник о квалитету сирове кафе, производа од кафе, замена за кафу, као и сродниих производа

Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure

90.60   Close of review

Green coffee in bags — Sampling

90.60   Close of review

Green coffee — Preparation of samples for use in sensory analysis

90.60   Close of review

Instant coffee — Sampling method for bulk units with liners

90.92   Standard to be revised

Green coffee — Olfactory and visual examination and determination of foreign matter and defects

90.92   Standard to be revised

Green coffee or raw coffee — Size analysis — Manual and machine sieving

90.60   Close of review

Coffee sampling — Triers for green coffee or raw coffee and parchment coffee

90.60   Close of review

Milk and milk products — Quality control in microbiological laboratories — Part 1: Analyst performance assessment for colony counts

90.93   Standard confirmed

Milk and milk products — Quality control in microbiological laboratories — Part 2: Determination of the reliability of colony counts of parallel plates and subsequent dilution steps

90.20   Standard under periodical review

Coffee and coffee products — Determination of the caffeine content using high performance liquid chromatography (HPLC) — Reference method

90.60   Close of review

Green coffee — Determination of water content — Basic reference method

60.60   Standard published

Green coffee — Determination of loss in mass at 105 degrees C

90.92   Standard to be revised

Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)

90.60   Close of review

Instant coffee — Determination of moisture content — Karl Fischer method (Reference method)

90.60   Close of review

Green coffee — Determination of proportion of insect-damaged beans

90.60   Close of review

Roasted ground coffee — Determination of moisture content — Karl Fischer method (Reference method)

90.93   Standard confirmed