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Effect of robusta coffee quality improvement by pretreatment of green coffee bean

2020

Achitphon Teeraruangchaisri(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Piyawat Jooronsiriphong(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Unchitta Rukkunathai(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Sichaya Sittipod(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]

AGROVOC Keywords
coffea coffea arabusta coffee coffee beans consumer behaviour consumer surveys organoleptic analysis product development robusta coffee sensory evaluation sugar
Bibliographic information
Pagination
p. 759-766
Other Subjects
Consumer acceptability; Pretreatment conditions; Hedonic test; Vacuum infusion; Raw coffee beans
Language
Thai
Note
Summaries (En, Th)
ISBN
978-616-278-562-7
Translated Title
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Type
Conference; Summary; Non-Conventional
Conference
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP
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Links
DOI https://kukr2.lib.ku.ac.th/kukr_es/kukr/search_detail/result/405813
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