Estudio de parámetros físico-químicos durante el proceso del tostado del café variedades: robusta (Coffea canephora) y arábigo (Coffea arabica) cultivado en la provincia Bolívar.

The research work; "Study of physical-chemical parameters during the coffee roasting process, varieties: robusta (Coffea canephora) and arabica (Coffea arabica) cultivated in Bolívar Province.", Describes the determination of the most relevant physical and chemical parameters in Coffea can...

• Yazar: Campaña Narváez, Doris Belladira (author)
• Diğer Yazarlar: Guamán Curi, Nancy Paulina (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2018
• Konular: CAFÉ ROBUSTO; CAFÉ ARÁBIGO; CARBONO; CAFEÍNA
• Online Erişim: http://dspace.ueb.edu.ec/handle/123456789/2770