Uber Arabusta-roh-und Rostkaffee
This study on different green ando roasted Arabusta coffees from the 1976/1977 crop shows that many coffees, according to the coffee oil composition, appear like Arabica coffees and here like treated of ageing Arabica coffees. As far as their taste is concerned, many roasted Arabusta coffees are rather soft without any Robusta taste. The applied research and the chemical controls could still allow to improve these results and to obtain more homogeneous coffees
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| Main Authors: | , , , , |
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| Format: | biblioteca |
| Published: |
Paris (Francia)
1979
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| Subjects: | BIOQUIMICA, CALIDAD, COMPOSICION DEL GRANO, COFFEA ARABUSTA, CALIDAD DE LA BEBIDA, SABOR, |
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