Alternativas de poscosecha sobre la calidad en tres variedades de café arábigo

The purpose of this degree work was to determine the effect of the types of drying on the organoleptic quality of three varieties of coffee, which are Catucaí, Sarchimor and Bourbón, from this 27 samples were taken with their respective methods of benefit that are: semihumid, enzymatic, and conventi...

• Autor principal: Bravo Bermeo, Carmen Fátima (author)
• Outros Autores: Giler Flores, Magdalena Monserrate (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2018
• Assuntos: Beneficio Organoléptico; Catación; Evaluación Sensorial; Café Especial
• Acesso em linha: http://repositorio.espam.edu.ec/handle/42000/888