On the Color of Coffee III. Effect of Roasting Conditions on Flavor Development for a Given Color Role of Initial Moisture Level on Roasting Characteristics of Green Coffee Beans

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Material type: Text

TextPublication details: December 1959Description: 684 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		13;12	Available		JA06463

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