Similar Items: Some agronomic practices affecting the quality of Kenya coffee
- 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. III. Soluble proteins
- 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
- 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
- A influencia de graos pretos em ligas com cafes de bebida mole