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- Navegação Coffee Science_v.15, 2020 por assunto
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Navegação Coffee Science_v.15, 2020 por assunto "Coffee quality"
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(Editora UFLA, 2020)The evaluation of the physicochemical (pH, degrees Brix, and temperature), microbiological (fungi, yeasts, and bacteria), and sensory characteristics (sensory attributes, score, and quality classification) of coffee wet ... -
(Editora UFLA, 2020)Beverages from roasted coffee can be classified according to their sensory quality into Gourmet, Superior, Traditional, and not recommended for supply coffees. However, the sensory evaluation of coffee has been questioned ...
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