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Quality Determinants In Coffee Production - Food Engineering Series 2021 edition
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Quality Determinants In Coffee Production - Food Engineering Series
Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing.
443 pages, 172 Tables, color; 172 Illustrations, color; XVII, 443 p. 172 illus. in color.
| メディア | 書籍 Paperback Book (ソフトカバーで背表紙を接着した本) |
| リリース済み | 2021年12月13日 |
| ISBN13 | 9783030544393 |
| 出版社 | Springer Nature Switzerland AG |
| ページ数 | 443 |
| 寸法 | 158 × 234 × 27 mm · 682 g |
| 言語 | ドイツ語 |
| 編集者 | Louzada Pereira, Lucas |
| 編集者 | Rizzo Moreira, Tais |
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