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  • Lucas Louzada Pereira; Taís Rizzo Moreira
    978-3-030-54437-9
    2021
    Edition 1
    • Provides a comprehensive overview of the main determinants of coffee quality during processing, promoting an understanding of their combined effect on coffee quality
    • Presents a multidisciplinary perspective connecting areas such as statistics, biochemistry, analytical chemistry and microbiology to the results of coffee sensory analysis using different technologies and processes
    • Covers the evolution of sensorial techniques used in coffee processing and how various complexities can affect their use, plus the statistical tools that are used in studies on sensory analysis to increase test accuracy

    €170

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