Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors-Reference-Cited by-同舟云学术

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Published:2018-07-18 Issue:5 Volume:17 Page:1184-1237
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Hameed Ahsan¹²^ORCID,Hussain Syed Ammar²³,Ijaz Muhammad Umair²⁴,Ullah Samee²³,Pasha Imran²,Suleria Hafiz Ansar Rasul⁵⁶⁷^ORCID

Affiliation:

1. Laboratory for Yeast Molecular and Cell Biology, The Research Center of Fermentation Technology, School of Agricultural Engineering and Food Science; Shandong Univ. of Technology; Zibo Shandong 255000 China

2. National Inst. of Food Science & Technology; Univ. of Agriculture Faisalabad; Pakistan

3. Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science; Shandong Univ. of Technology; Zibo P.R. China

4. Key Laboratory of Meat Processing & Quality Control, College of Food Sciences; Nanjing Agriculture Univ.; Jiangsu P.R China

5. UQ Diamantina Inst., Translational Research Inst. Faculty of Medicine; The Univ. of Queensland; 37 Kent Street Woolloongabba Brisbane QLD 4102 Australia

6. Dept. of Food, Nutrition, Dietetics and Health; Kansas State Univ.; Manhattan Kans. 66506 U.S.A

7. Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences; Deakin Univ.; Pigdons Road Waurn Ponds VIC 3216 Australia

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12365/fullpdf

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4. Impact of gamma irradiation on the monsooning of coffee beans;Ahmad;Journal of Stored Products Research,2003

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