Ejemplares similares: The quality of Kenya coffee in the period 1953-1963 as defined by the out-turn report, 1: The methods of investigation and a study of the reference year-group, 1960-62
- The quality of Kenya coffee in the period 1953-1963 as defined by the Out-turn Report, 2: The effect of years, seasons and areas of production on quality relationships
- A influencia de graos pretos em ligas com cafes de bebida mole
- Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis
- Chemistry of Brazilian green coffee and the quality of the beverage, 7: Total carbonyls, activity of polyphenol oxidase, and hydroperoxides
- Chemistry of brazilian green coffee and the quality of the beverage, 1: Carbohydrates
- Chemistry of brazilian green coffee and the quality of the beverage, 2: Phenolic compounds
Autor: Wormer, J.M.
Autor: Wootton, A.E.
- The quality of Kenya coffee in the period 1953-1963 as defined by the Out-turn Report, 2: The effect of years, seasons and areas of production on quality relationships
- The quality of Kenya coffee in the period 1953-1963 as defined by the out-turn report, 1: The methods of investigation and a study of the reference year-group, 1960-62