Author: Wormer, J.M.
Author: Wormer, T.M.
Similar Items: 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
- A influencia de graos pretos em ligas com cafes de bebida mole
- Some physical aspects of Brazilian green coffee beans and the quality of the beverage
- Raw bean colours and the quality of Kenya Arabica coffee
- Chemistry of Brazilian green coffee and the quality of the beverage, 7: Total carbonyls, activity of polyphenol oxidase, and hydroperoxides
- Actividad enzimática de la polifenasa, peroxidasa y catalasa en granos de Coffea arabica L. y relaciones con la calidad de la bebida
Similar Items: 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