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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书目信息
页码
pp. 33-34
其它主题
Cafe; Aptitud para la conservacion; Propiedades organolepticas; Desorcion; Propriete organoleptique; Aptitude a la conservation; Industrie du cafe; Dioxido de carbono
语言
抛光
注释
Summaries (En, Pl)
9 ref.
翻译的标题
Desorpcja dwutlenku wegla w opakowaniach kawy mielonej
类型
Summary
1999-08-15
AGRIS AP