QUALIDADE DOS GRÃOS DE CAFÉ (Coffea arábica L.) EM COCO PROCESSADOS POR VIA SECA
The quality of coffee can be defined as a set of physical, chemical, sensory and security attributes that meet what the consumers want. The objective of this work was to evaluate and to compare the final quality of coffee produced by using the dry-process, using several procedures such as complete d...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal Rural do Semi-Árido
2008-01-01
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| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237117611018 |