Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/416867
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dc.contributor.authorCABRAL, L. M. C.pt_BR
dc.contributor.authorASSIS, A. R.pt_BR
dc.contributor.authorBIZZO, H. R.pt_BR
dc.contributor.authorMATTA, V. M.pt_BR
dc.contributor.authorSARAIVA, S. H.pt_BR
dc.date.accessioned2013-01-29T12:46:48Z-
dc.date.available2013-01-29T12:46:48Z-
dc.date.created2009-02-05pt_BR
dc.date.issued2008pt_BR
dc.identifier.citationIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 22., 2008, Campinas. Programme. Abstracts. Lausanne: Association for Science and Information on Coffee, 2008. p. 46, F406.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/416867pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCafé torradopt_BR
dc.subjectPervaporaçãopt_BR
dc.titleEvaluation of roasted coffee beverage pervaporation to aroma concentration: process efficiency and enrichment factor.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2013-01-29T12:46:48Zpt_BR
dc.subject.thesagroAromapt_BR
riaa.ainfo.id416867pt_BR
riaa.ainfo.lastupdate2013-01-29pt_BR
dc.contributor.institutionLourdes Maria Corrêa Cabral, CTAA; André R. Assis, UFRRJ; Humberto Ribeiro Bizzo, CTAA; Virgínia Martins da Matta, CTAA; Sérgio H. Saraiva, Universidade Federal do Espírito Santo.pt_BR
Appears in Collections:Resumo em anais de congresso (CTAA)

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