COFFEE TECHNOLOGY (III)

Authors

  • MARIA LUCIA LUCIA MASSON Universidade Federal do Paraná
  • CARLOS RICARDO SOCCOL Universidade Federal do Paraná
  • ELOIZE VASSÃO
  • LUNA IDALIA PINHEIRO
  • JORGE GRUHN SCHHULZ
  • MARA ELI DE MATOS
  • PAULO S. G. FONTOURA

DOI:

https://doi.org/10.5380/cep.v3i2.15197

Keywords:

CAFÉ - TECNOLOGIA, ANÁLISE SENSORIAL. COFFE - TECHNOLOGY, SENSORIAL ANALYSIS.

Abstract

While the works related in previous paper, was realized stucty on Sensorial Evaluation of coffee and soluble coffee. The classificatory test was realized, consideration eight charactheristics to coffe's analisis. The results was used to determinate what is the best process's charactheristics to obtain the best quality.

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How to Cite

MASSON, M. L. L., SOCCOL, C. R., VASSÃO, E., PINHEIRO, L. I., SCHHULZ, J. G., MATOS, M. E. D., & FONTOURA, P. S. G. (1985). COFFEE TECHNOLOGY (III). Boletim Do Centro De Pesquisa De Processamento De Alimentos, 3(2). https://doi.org/10.5380/cep.v3i2.15197

Issue

Vol. 3 No. 2 (1985)

Section

Artigos

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Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.