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Quality Determinants In Coffee Production - Food Engineering Series 2021 edition
Quality Determinants In Coffee Production - Food Engineering Series
Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing.
443 pages, 172 Tables, color; 172 Illustrations, color; XVII, 443 p. 172 illus. in color.
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2020. gada 12. decembris |
| ISBN13 | 9783030544362 |
| Izdevēji | Springer Nature Switzerland AG |
| Lapas | 443 |
| Izmēri | 150 × 220 × 20 mm · 820 g |
| Valoda | Vācu |
| Redaktors | Louzada Pereira, Lucas |
| Redaktors | Rizzo Moreira, Tais |
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