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  1. Effect of methods of processing on raw and intrinsic quality of Sidama and YirgaCheffee coffee types por Assefa, A., Kufa-Obso, T.

    Publicado 2019
    “…Fully ripe red cherries were hand collected from local coffee types. The harvested cherries were separately studied under three processing methods (washed, semi-washed and sundried) at the two locations. …”
    Enlace del recurso
    Conference Paper

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