Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/416867| Title: | Evaluation of roasted coffee beverage pervaporation to aroma concentration: process efficiency and enrichment factor. |
| Authors: | CABRAL, L. M. C.  ASSIS, A. R. BIZZO, H. R. MATTA, V. M. SARAIVA, S. H. |
| Affiliation: | Lourdes 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. |
| Date Issued: | 2008 |
| Citation: | In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 22., 2008, Campinas. Programme. Abstracts. Lausanne: Association for Science and Information on Coffee, 2008. p. 46, F406. |
| Thesagro: | Aroma |
| Keywords: | Café torrado Pervaporação |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CTAA) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2008211.pdf | 93.27 kB | Adobe PDF |  View/Open |
