Roasted ground coffee - Determination of loss in mass at 103 °C (Routine method for the determination of moisture content)
Edition 2000-11

Analysis of coffee and coffee products - Determination of dichlormethane in decaffeinated green coffee using headspace gaschromatography
Edition 2011-01

Analysis of coffee and coffee products - Preparation of coffee beverage for analytical purposes
Edition 2013-06

Analysis of tea - Determination of loss in mass of unground tea at 103 °C
Edition 2016-07

Analysis of tea - Determination of total ash
Edition 2016-04

Analysis of tea; determination of acid insoluble ash
Edition 1985-10

Analysis of tea - Preparation of ground sample of defined dry matter content
Edition 2016-07

Analysis of tea - Determination of fluoride content - Potentiometric method
Edition 1996-02

Analysis of tea; preparation of liquor for use in sensory tests
Edition 1988-08

Analysis of tea and tea products - Determination of theobromine and coffeine content of instant tea in solid form and instant tea products - HPLC-method
Edition 1996-02