Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/945949
Research center of Embrapa/Collection: Embrapa Agroindústria de Alimentos - Resumo em anais de congresso (ALICE)
Date Issued: 2012
Type of Material: Resumo em anais de congresso (ALICE)
Authors: DELIZA, R.
FERREIRA, J. C. S.
MATTOS, C. T. G. B.
ARES, G.
FARAH, A.
Additional Information: ROSIRES DELIZA, CTAA; JOSE CARLOS SA FERREIRA, CTAA; CLAUDIA TORRES GOMES BRAUNS MATTOS, CTAA; GASTÓN ARES, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; ADRIANA FARAH, UFRJ.
Title: Effect of roasting conditions on sensory response to coffee brew: exploring consumer perception.
Publisher: In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2012. p. 144.
Language: en
Keywords: Bebida de café
Características sensoriais
Torrefação de café
Data Created: 2013-01-22
Appears in Collections:Resumo em anais de congresso (CTAA)

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