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ASIC - Association for science and information on coffee

Evaluation of Coffee Sensory Quality Submitted to Different Degrees of Roasting: Medium and Dark

Garcia A.O., Teles C.R.A., Ormenese R.C.S.C Costa M., Schmidt C.A.P., Miglioranza E. (Brazil)
€ 5.00

Proceeding categories

Consumption Consumption & Health
Stack of paper Documentation, Information & Normalisation
Biotech Biochemistry and Biotechnology of Green Coffee
Coffee roasting Roasting Coffee Technology & Processing
Coffee plants Green Coffee Processing
Farm Farm Management