IDENTIFICACIÓN DE ADULTERANTES SOYA, FRÍJOL Y CEBADA EN CAFÉ TOSTADO Y MOLIDO UTILIZANDO EFA-IRTF
Detection and quantification of adulterants in processed coffee is very important, because some sensorial characteristics and grain size are readily reproducible with products as cereals, legumes, seeds, roots and bad quality coffee after roast and ground. In this work, spectral characteristics of m...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad de Córdoba
2012-03-01
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| Series: | Temas Agrarios |
| Subjects: | |
| Online Access: | http://www.unicordoba.edu.co/revistas/rta/documentos/17-1/5%20IDENTIFICACION%20DEL%20CAFE.pdf |