Madrid M., L. V., & Cardona, J. (2024). Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods. Zamorano: Escuela Agrícola Panamericana.
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Chicago Style (17th ed.) Citation
Madrid M., Leonela V., and Jorge Cardona. Effect of Roasting on the Physicochemical and Sensory Characteristics of Coffee (Coffea Arabica Var. Pacas) with Various Processing Methods. Zamorano: Escuela Agrícola Panamericana, 2024.
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MLA (9th ed.) Citation
Madrid M., Leonela V., and Jorge Cardona. Effect of Roasting on the Physicochemical and Sensory Characteristics of Coffee (Coffea Arabica Var. Pacas) with Various Processing Methods. Zamorano: Escuela Agrícola Panamericana, 2024.
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Warning: These citations may not always be 100% accurate.