O ponto de armazenamento do café em côco
<abstract language="eng">In the State of São Paulo, coffee cherries, after harvesting, are usually put to dry, in the open or are artificially dried until reaching a percentage of about 18% of water. With this humidity, the coffee husks can easily be broken by rubbing the dried cherr...
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| Format: | Article |
| Language: | English |
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Instituto Agronômico de Campinas
1951-06-01
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| Series: | Bragantia |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87051951000200008 |