Caracterización de cuatro métodos de beneficio para el análisis físico y sensorial de café robusta en el cantón Bolívar
The purpose of this titling work consisted of comparing the methods of processing robusta coffee beans to determine their physical and organoleptic characteristics in Bolivar canton, for its execution 16 samples were taken from the semi-wet, enzymatic, wet and natural processing methods. A natural d...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2023
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| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/2223 |
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