MATHEMATICAL MODELLING AND IMMEDIATE AND LATENT QUALITY OF NATURAL IMMATURE COFFEE UNDER DIFFERENT DRYING CONDITIONS
Author:
Affiliation:
1. Universidade Federal de Lavras, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Agricultural and Biological Sciences (miscellaneous)
Link
http://www.scielo.br/pdf/eagri/v39n5/1809-4430-eagri-39-05-0630.pdf
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3. Physiological and sensorial quality of arabica coffee subjected to different temperatures and drying airflows;Alves GE;Acta Scientiarum Agronomy,2017
4. Propriedades físicas dos grãos de amendoim durante a secagem;Araujo WD;Revista Brasileira de Engenharia Agrícola e Ambiental,2014
5. Canopy position influences CIELab coordinates of peach color;Bible BB;HortScience,1993
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