-
1Staling of roasted and ground coffee at different temperatures: combining sensory and GC analysis Staling of roasted and ground coffee at different temperatures: combining sensory and GC analysisby 53903 Cappuccio, R., 69498 Full, G., 87518 Lonzarich, V., 116621 Savonitti, O., 3180 Association Scientifique Internationale du Cafe, París (Francia), 32308 19. International Scientific Colloquium on Coffee Trieste (Italia) 14-18 May 2001
Published 2001bibliotecaIICA