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Rapport

by Smith, R.F; Association Scientifique Internationale du Café, París (Francia); 7. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 1975.
Publisher: París (Francia) 1976Description: p. 389-400.Other Title: Recent reports on the chemistry and technology of coffee; a review.Subject(s): PROCESAMIENTO | TECNOLOGIA DE LOS ALIMENTOS | BENEFICIO | TORREFACCION | GRANOS TOSTADOS | PROCESSING | FOOD TECHNOLOGY | TORREFACTION | TRAITEMENT | TECHNOLOGIE ALIMENTAIRE | TORREFACTIONSummary: Publications on the analysis and composition of raw and roasted coffee, on the changes in composition during roasting, and on developments in the technology of coffee producs, received during the last two years are reviewed and discussed. The bibliography includes 190 references
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++190 ref. Sum. (En)

Publications on the analysis and composition of raw and roasted coffee, on the changes in composition during roasting, and on developments in the technology of coffee producs, received during the last two years are reviewed and discussed. The bibliography includes 190 references

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