| 000 | 01037nam a2200241Ia 4500 | ||
|---|---|---|---|
| 001 | 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. | ||
| 002 | EFECTO DE TRES FORMAS DE BENEFICIADO EN LAS CATACT | ||
| 008 | 220117s xx 000 0 und d | ||
| 010 | _a186029 | ||
| 530 | _aDisponible en PDF | ||
| 650 |
_aCoffee beans _9156418 |
||
| 650 |
_aPhysicochemical properties _9147535 |
||
| 650 |
_aPropiedades fisicoquímicas _9139393 |
||
| 650 |
_aPropiedades sensoriales _9155198 |
||
| 650 |
_aSemillas de café _9156419 |
||
| 650 |
_aSensory properties _9155199 |
||
| 700 |
_aEsparza Torres, Félix, asesor _9163648 |
||
| 700 |
_aPartida Sedas, José Gervasio, dir. _9161021 |
||
| 700 |
_aRivera Salvador, Víctor, asesor _9163737 |
||
| 700 |
_aRojas Durán, Lorena Edita, coaut. _9161022 |
||
| 942 | _cTESIS A46 2015 | ||
| 999 |
_c186029 _d186029 |
||