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...

• Автор: Bravo Bermeo, Carmen Fátima (author)
• Інші автори: Giler Flores, Magdalena Monserrate (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2018
• Предмети: Beneficio Organoléptico; Catación; Evaluación Sensorial; Café Especial
• Онлайн доступ: http://repositorio.espam.edu.ec/handle/42000/888