Aptitude a la germination des feves de café et qualité commerciale

Aptitude a la germination des feves de café et qualité commerciale

The authors report a study of the probable correlation between the percentage of germinated coffee-seeds and the quality of the liquor prepared according to certain technologic processes. As a result, it may be said that when the germinative ability falls down to a certain level, there is a decrease in the quality quotations of both roasting and cup tests

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Bibliographic Details
Main Authors: 116076 Santos, A.C. dos, 86710 Lima, A.R., 43143 Antonio, S.M., 93958 Mexia, J.T., 3180 Association Scientifique Internationale du Café, París (Francia), 7. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 9-14 Jun 1975
Format: biblioteca
Published: París (Francia) 1976
Subjects:SEMILLAS, GERMINACION, PODER GERMINATIVO, CALIDAD, BEBIDAS, PROCESAMIENTO, TOSTADO, CAFE VERDE,
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Summary:The authors report a study of the probable correlation between the percentage of germinated coffee-seeds and the quality of the liquor prepared according to certain technologic processes. As a result, it may be said that when the germinative ability falls down to a certain level, there is a decrease in the quality quotations of both roasting and cup tests

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