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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Main Authors: | , , , , , |
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Format: | biblioteca |
Published: |
París (Francia)
1976
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Subjects: | SEMILLAS, GERMINACION, PODER GERMINATIVO, CALIDAD, BEBIDAS, PROCESAMIENTO, TOSTADO, CAFE VERDE, |
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