COFFEE TECHNOLOGY

Authors

  • MARIA LUCIA MASSON Universidade Federal do Paraná
  • CARLOS RICARDO SOCOOL
  • ELOISE VASSÃO
  • ITAMIR VENTURA
  • LUNA IDÁLIA PINHEIRO
  • JORGE GRUHN SCHULZ
  • MARA ELI DE MATOS
  • PAULO S. G. FONTOURA

DOI:

https://doi.org/10.5380/cep.v2i2.15218

Keywords:

CAFÉ - TECNOLOGIA, TECNOLOGIA DO CAFÉ. COFFEE - TECHNOLOGY, TECHNOLOGIE OF COFFE.

Abstract

This paper objetive to determina te the conditions to process of torrefation and milling of coffee, way to the best veld of extration and a product with the acceptability.

Downloads

How to Cite

MASSON, M. L., SOCOOL, C. R., VASSÃO, E., VENTURA, I., PINHEIRO, L. I., SCHULZ, J. G., … FONTOURA, P. S. G. (1984). COFFEE TECHNOLOGY. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 2(2). https://doi.org/10.5380/cep.v2i2.15218

Issue

Vol. 2 No. 2 (1984)

Section

Artigos

License

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.