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Navegação Coffee Science - v.13, n.4, 2018 por autor "Andrade, Ednilton Tavares de"
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- Navegação Coffee Science - v.13, n.4, 2018 por autor
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Navegação Coffee Science - v.13, n.4, 2018 por autor "Andrade, Ednilton Tavares de"
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(Editora UFLA, 2018-10)The aim in this study was to determine the main thermal properties of the granular mass of coffee (specific heat, thermal conductivity, and thermal diffusivity) for different degrees of roasting, as well as to model and ... -
(Editora UFLA, 2018-10)Drying is a fundamental step in post-harvest handling of coffee because moisture content at the end of drying affects several important aspects, such as sensory quality, storability, and color of the fruit coffee. Within ...
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