01037nam a2200241Ia 4500 IA_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 CATACT 220117s xx 000 0 und d 186029 Disponible en PDF Coffee beans 156418 Physicochemical properties 147535 Propiedades fisicoquímicas 139393 Propiedades sensoriales 155198 Semillas de café 156419 Sensory properties 155199 Esparza Torres, Félix, asesor 163648 Partida Sedas, José Gervasio, dir. 161021 Rivera Salvador, Víctor, asesor 163737 Rojas Durán, Lorena Edita, coaut. 161022 TESIS A46 2015 186029 186029