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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Библиографическая информация
Kenya Coffee - Coffee Research Foundation (Kenya)
Том
57
Выпуск
610
Нумерация страниц
pp. 152-154
Другие темы
Composicion; Kenia/ calidad; Cafe; Kenya/ qualite
Язык
Английский
Примечание
8 ref.
Тип
Non-Conventional
Корпоративный автор/ Групповой автор
Coffee Research Foundation, Ruiru (Kenya)
1988-08-15
AGRIS AP
Поставщик данных
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