La microflore du café: methode de denombrement et influence sur les qualites organoleptiques
The authors describe the technical conditions for the method of germ counting (bacteriological germs and molds) which is applicable to green coffee. Furthermore, they report on investigations with regard to the relations between the development of mold quantity and taste in a cup of coffee, under such conditions by which the moisture content of the beans is changing naturally with the increase of relative humidity
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
Paris (Francia)
1976
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| Subjects: | MUESTREO, BACTERIA, MOHO, MICROORGANISMOS, GRANOS, CONTENIDO DE HUMEDAD, PROPIEDADES ORGANOLEPTICAS, CALIDAD, BEBIDAS, PALATABILIDAD, CAFE VERDE, CALIDAD DE LA BEBIDA, |
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