Study on physical and physicochemical changes of coffee beans during roasting. Note 2

DA PORTO, Carla

•

SEVERINI, CARLA

•

SENSIDONI, Alessandro

altro

Lerici CR

1991

journal article

Periodico

ITALIAN JOURNAL OF FOOD SCIENCE

Archivio

http://hdl.handle.net/11390/881201

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Data di acquisizione
Jun 8, 2022