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A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast
E.R Dutra, L.S Oliveira, A.S Franca, V.P Ferraz, R.J.C.F AfonsoVolume:
47
Year:
2001
Language:
english
Pages:
6
DOI:
10.1016/s0260-8774(00)00116-3
File:
PDF, 450 KB
english, 2001