Comparison and Evaluation of Sensory Properties for Taiwan Coffees from Various Areas by Using Different Analysis Methods
碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 107 === Cupping is frequently utilized to assess the overall quality of coffee during the promotion and marketing process in Taiwan. It is less frequently used to describe the intensity of organoleptic properties. In recent years, a rapid descriptive analysis m...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/8v996d |