01002nam a2200229Ia 4500001021000000002005100210008003700261010001100298530002200309650002700331650004100358650004300399650003800442650003300480650003100513700004400544700005000588700004700638700004900685942001900734999001900753IA_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  9156418  aPhysicochemical properties  9147535  aPropiedades fisicoquímicas  9139393  aPropiedades sensoriales  9155198  aSemillas de café  9156419  aSensory properties9155199  aEsparza Torres, Félix, asesor9163648  aPartida Sedas, José Gervasio, dir. 9161021  aRivera Salvador, Víctor, asesor 9163737  aRojas Durán, Lorena Edita, coaut. 9161022  cTESIS A46 2015  c186029d186029