Quality Determinants In Coffee Production
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- Artikel-Nr.: 10423186
Beschreibung
Part One: History of sensorial analysis and quality determination in coffee production: evolution and techniques
Part Two: Sensorial techniques and tools used in coffee production
Part Three: The relationship between fruit microbiology and coffee quality: climatic factors and sensorial analysis
Part Four: Biotechnological processes in coffee production: applicability of induced and spontaneous routes from the manipulation of raw material
Part Five: Volatile coffee compounds and gas chromatography techniques
Part Two: Sensorial techniques and tools used in coffee production
Part Three: The relationship between fruit microbiology and coffee quality: climatic factors and sensorial analysis
Part Four: Biotechnological processes in coffee production: applicability of induced and spontaneous routes from the manipulation of raw material
Part Five: Volatile coffee compounds and gas chromatography techniques
Eigenschaften
Breite: | 162 |
Gewicht: | 849 g |
Höhe: | 39 |
Länge: | 242 |
Seiten: | 443 |
Sprachen: | Englisch |
Autor: | Lucas Louzada Pereira, Taís Rizzo Moreira |
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