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ISO 7513 1st Edition, October 1, 1990
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INSTANT TEA IN SOLID FORM - DETERMINATION OF MOISTURE CONTENT (LOSS IN MASS AT 103 DEGREES C)
Includes all amendments and changes through Amendment 1, May 15, 2012
Additional Comments: ENGLISH
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Introduction

The loss in mass of instant tea in solid form when it is heated in air at a temperature near 100 °C is conventionally designated the "moisture content", the contribution to this loss in mass made by small amounts of other volatile constituents being regarded as negligible for practical purposes.