Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms<br>Composição físico-química e qualidade sensorial de café conilon produzido no Estado do Espírito Santo e submetido a diferentes formas de processamento

Physico-chemical composition and sensory quality of conilon coffee produced in Espírito Santo State and submitted to different processing forms<br>Composição físico-química e qualidade sensorial de café conilon produzido no Estado do Espírito Santo e submetido a diferentes formas de processamento

Espirito Santo State is the largest producer of conilon coffee in Brazil. However, there is a lack of information about physico-chemical composition and sensory characteristics of this coffee submitted to different processing forms. Therefore, the objective of this work was to investigate physico-ch...

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Bibliographic Details
Main Authors: Tarcísio Lima Filho, Suzana Maria Della Lucia, Sérgio Henriques Saraiva, Marco Antônio Sartori
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2013-09-01
Series:Semina: Ciências Agrárias
Subjects:
Coffea canephora Pierre
Café natural
Café descascado
Café despolpado
Café conilon.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13471

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13471

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