{"title":"Quality of the Final Product and Classification of Green Coffee","authors":"Mario Roberto Fernandez Alduenda","doi":"10.1201/9781315113104-10","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":325891,"journal":{"name":"Drying and Roasting of Cocoa and Coffee","volume":"50 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Drying and Roasting of Cocoa and Coffee","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9781315113104-10","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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