Carbon dioxide desorption in ground coffee Packages
1998
Matyjaszczyk, E. (Akademia Ekonomiczna, Poznan (Polska). Katedra Towaroznawstwa Artykulow Spozywczych)
Desorption of carbon dioxide in ground coffe packages was studied. It was found that althought the most intensive desorption took place during the first twenty four hours of storage, small amounts of CO2 were still liberated from coffee even after two month. The observed differences between the maximum content of CO2 in packages are related to degassing time
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