00860nam a2200205Ia 4500001021000000002005100210008003700261010001100298530002200309650001900331650003300350650003500383650003000418650002500448650002300473700003600496700004200532700003900574700004100613IA_It was found that the semi-dry process preserves the coffee's physicochemical and qualitative characteristics, however, there were significant differences between the varieties because of their composition.EFECTO DE TRES FORMAS DE BENEFICIADO EN LAS CATACT220117s    xx            000 0 und d  a186029  aDisponible en PDF  aCoffee beans    aPhysicochemical properties    aPropiedades fisicoquímicas    aPropiedades sensoriales    aSemillas de café    aSensory properties  aEsparza Torres, Félix, asesor  aPartida Sedas, José Gervasio, dir.   aRivera Salvador, Víctor, asesor   aRojas Durán, Lorena Edita, coaut.