Rocessing
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1. Microscopia eletrÃnica de varredura do endosperma do cafà (Coffea arabica L.) durante o processo de secagem / Scanning electronic microscopy in the endosperm of coffee (Coffea arabica L.) during the drying process.
After harvesting the type of processing and drying method used and the storage conditions contribute to the final drinking quality of coffee. The maintenance of the integrity of the cellular membranes, among other events, is a strong indicator that the quality of the coffee was preserved after harvesting. Therefore, this work aimed to analyze the effect of d
Publicado em: 2007