Cup quality attributes of Catimors as affected by size and shape of coffee bean (Coffea arabica L.)

During the dry processing of coffee, beans are classified by size, shape, weight, and color, resulting in the commercial preparation requested by the client, who can be of American, European, or other descent. The preparations consist of a combination of bean sizes and shapes, with a specified maxim...

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Xehetasun bibliografikoak

Egile Nagusiak:	Alejandro Luna González, Antonio Macías Lopez, Oswaldo R. Taboada Gaytán, Victorino Morales Ramos
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Taylor & Francis Group 2019-01-01
Saila:	International Journal of Food Properties
Gaiak:	specialty coffee sieve size american preparation coffee quality european preparation
Sarrera elektronikoa:	http://dx.doi.org/10.1080/10942912.2019.1603997
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