Rapport
The potassium content of a considerable number of fully characterized commercial green coffees in multiple sampling, has been determined by flame photometry. Atomic absorption methods have also been used. The variability of potassium content is shown to be at least ¦ 10 of the average. Instant coffees prepared from these green coffees have also been assessed for their potassium content, which have been related to their green yields directly determined from the experimental runs. This relationship reflects the variability of potassium content found in the green coffees. The reasons for this variability is discussed
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| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
París (Francia)
1976
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| Subjects: | PROPIEDADES FISICO-QUIMICAS, POTASIO, ANALISIS QUIMICO, ANALISIS DE TEJIDOS, GRANOS, COMPOSICION DEL GRANO, CAFE VERDE, |
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