ISO 7513 1st Edition, October 1, 1990
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
Published By:International Organization for Standardization (ISO)
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.