Rapport
A series of parchment coffee samples were collected from one batch of sundrying, wet-processed, arabica coffee. The moisture contents of the samples, and the green coffee samples prepared from them, ranged from about 6 to 20. The East African laboratory reference method for moisture content (a two-stage oven procedure) was compared with the Guilbot method and is shown to produce closely similar results. Simultaneously the samples were examined using three moisture meters. All five sets of results are compared, correlation coefficients and standard errors are derives and the laboratory procedures and meters critically assessed
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París (Francia)
1968
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| Subjects: | HUMEDAD, CONTENIDO DE HUMEDAD, GRANOS, PERGAMINO, CAFE VERDE, COMPOSICION DEL GRANO, AGUA EN LOS GRANOS, |
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KOHA-OAI-BVE:78040 |
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KOHA-OAI-BVE:780402020-02-03T21:45:24ZRapport 132151 Wootton, A.E. 3180 Association Scientifique Internationale du Café, París (Francia) 32929 3. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Trieste 2-9 Jun 1967 París (Francia)1968A series of parchment coffee samples were collected from one batch of sundrying, wet-processed, arabica coffee. The moisture contents of the samples, and the green coffee samples prepared from them, ranged from about 6 to 20. The East African laboratory reference method for moisture content (a two-stage oven procedure) was compared with the Guilbot method and is shown to produce closely similar results. Simultaneously the samples were examined using three moisture meters. All five sets of results are compared, correlation coefficients and standard errors are derives and the laboratory procedures and meters critically assessedA series of parchment coffee samples were collected from one batch of sundrying, wet-processed, arabica coffee. The moisture contents of the samples, and the green coffee samples prepared from them, ranged from about 6 to 20. The East African laboratory reference method for moisture content (a two-stage oven procedure) was compared with the Guilbot method and is shown to produce closely similar results. Simultaneously the samples were examined using three moisture meters. All five sets of results are compared, correlation coefficients and standard errors are derives and the laboratory procedures and meters critically assessedHUMEDADCONTENIDO DE HUMEDADGRANOSPERGAMINOCAFE VERDECOMPOSICION DEL GRANOAGUA EN LOS GRANOS |
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cat-sibiica |
| tag |
biblioteca |
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America Central |
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Sistema de Bibliotecas IICA/CATIE |
| topic |
HUMEDAD CONTENIDO DE HUMEDAD GRANOS PERGAMINO CAFE VERDE COMPOSICION DEL GRANO AGUA EN LOS GRANOS HUMEDAD CONTENIDO DE HUMEDAD GRANOS PERGAMINO CAFE VERDE COMPOSICION DEL GRANO AGUA EN LOS GRANOS |
| spellingShingle |
HUMEDAD CONTENIDO DE HUMEDAD GRANOS PERGAMINO CAFE VERDE COMPOSICION DEL GRANO AGUA EN LOS GRANOS HUMEDAD CONTENIDO DE HUMEDAD GRANOS PERGAMINO CAFE VERDE COMPOSICION DEL GRANO AGUA EN LOS GRANOS 132151 Wootton, A.E. 3180 Association Scientifique Internationale du Café, París (Francia) 32929 3. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Trieste 2-9 Jun 1967 Rapport |
| description |
A series of parchment coffee samples were collected from one batch of sundrying, wet-processed, arabica coffee. The moisture contents of the samples, and the green coffee samples prepared from them, ranged from about 6 to 20. The East African laboratory reference method for moisture content (a two-stage oven procedure) was compared with the Guilbot method and is shown to produce closely similar results. Simultaneously the samples were examined using three moisture meters. All five sets of results are compared, correlation coefficients and standard errors are derives and the laboratory procedures and meters critically assessed |
| format |
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| topic_facet |
HUMEDAD CONTENIDO DE HUMEDAD GRANOS PERGAMINO CAFE VERDE COMPOSICION DEL GRANO AGUA EN LOS GRANOS |
| author |
132151 Wootton, A.E. 3180 Association Scientifique Internationale du Café, París (Francia) 32929 3. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Trieste 2-9 Jun 1967 |
| author_facet |
132151 Wootton, A.E. 3180 Association Scientifique Internationale du Café, París (Francia) 32929 3. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Trieste 2-9 Jun 1967 |
| author_sort |
132151 Wootton, A.E. |
| title |
Rapport |
| title_short |
Rapport |
| title_full |
Rapport |
| title_fullStr |
Rapport |
| title_full_unstemmed |
Rapport |
| title_sort |
rapport |
| publisher |
París (Francia) |
| publishDate |
1968 |
| work_keys_str_mv |
AT 132151woottonae rapport AT 3180associationscientifiqueinternationaleducafeparisfrancia rapport AT 329293colloqueinternationalsurlachimiedescafesvertstorrefiesetleursderivestrieste29jun1967 rapport |
| _version_ |
1756058409698852864 |