Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/945949
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dc.contributor.authorDELIZA, R.pt_BR
dc.contributor.authorFERREIRA, J. C. S.pt_BR
dc.contributor.authorMATTOS, C. T. G. B.pt_BR
dc.contributor.authorARES, G.pt_BR
dc.contributor.authorFARAH, A.pt_BR
dc.date.accessioned2013-01-22T11:11:11Zpt_BR
dc.date.available2013-01-22T11:11:11Zpt_BR
dc.date.created2013-01-22pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2012. p. 144.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/945949pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBebida de cafépt_BR
dc.subjectCaracterísticas sensoriaispt_BR
dc.subjectTorrefação de cafépt_BR
dc.titleEffect of roasting conditions on sensory response to coffee brew: exploring consumer perception.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-03-22T11:11:11Zpt_BR
riaa.ainfo.id945949pt_BR
riaa.ainfo.lastupdate2016-03-22pt_BR
dc.contributor.institutionROSIRES DELIZA, CTAA; JOSE CARLOS SA FERREIRA, CTAA; CLAUDIA TORRES GOMES BRAUNS MATTOS, CTAA; GASTÓN ARES, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; ADRIANA FARAH, UFRJ.pt_BR
Appears in Collections:Resumo em anais de congresso (CTAA)

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