Qualidade física e sensorial de coffea canephora L. relacionadas á altitude, estádio de maturação e preparo pós-colheita

Qualidade física e sensorial de coffea canephora L. relacionadas á altitude, estádio de maturação e preparo pós-colheita

Made available in DSpace on 2016-12-23T14:37:31Z (GMT). No. of bitstreams: 1 Gustavo Martins Sturm.pdf: 1946932 bytes, checksum: f7116687e140f165f172456075a87b94 (MD5) Previous issue date: 2012-02-28 === The quality of conilon coffee (Coffea canephora) is a much broached theme at present, and this...

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Bibliographic Details
Main Author:	Sturm, Gustavo Martins
Other Authors:	Ferreira, Adesio
Format:	Others
Language:	Portuguese
Published:	Universidade Federal do Espírito Santo 2016
Subjects:	Café Análise sensorial Robustas finos Coffee Sensorial analysis Fine Robustas CNPQ::CIENCIAS AGRARIAS
Online Access:	http://repositorio.ufes.br/handle/10/6568

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