Notes on the chemical basis of coffee quality
1987
Njoroge, S.M.
Gives a discussion on the chemical compounds present in a coffee bean. States that these chemical compounds are the ones determining the quality of the beverage when they interact during roasting and extraction. Also mentions that quality assessment and improvement studies are required in order to understand the coffee bean chemistry
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Informations bibliographiques
Kenya Coffee - Coffee Research Foundation (Kenya)
Volume
57
Numéro
610
Pagination
pp. 152-154
D'autres materias
Composicion; Kenia/ calidad; Cafe; Kenya/ qualite
Langue
anglais
Note
8 ref.
Type
Non-Conventional
Auteur institutionnelle
Coffee Research Foundation, Ruiru (Kenya)
1988-08-15
AGRIS AP
Fournisseur de données
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