Torthaí cuardaigh - "coffee sensory attributes"

Topaicí molta laistigh de do chuardach.
  • 1 - 10 toradh as 10 á dtaispeáint
Beachtaigh na torthaí
  1. 1
    Preparacin̤ y barismo del caf̌

    Preparacin̤ y barismo del caf̌

    Ábhair:
    Preparacin̤ y barismo del caf̌
    LEABHAR
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  2. 2
    Catacin̤ de caf̌

    Catacin̤ de caf̌

    Ábhair:
    Catacin̤ de caf̌
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  3. 3
    Los catadores de caf̌

    Los catadores de caf̌

    Ábhair:
    Los catadores de caf̌
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  4. 4
    Comparative study of sensory properties and color in different coffee samples depending on the degree of roasting

    Comparative study of sensory properties and color in different coffee samples depending on the degree of roasting

    Ábhair:
    Comparative study of sensory properties and color in different coffee samples depending on the degree of roasting
    LEABHAR
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  5. 5
    Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. Canephora Pierre) and their parental genotypes

    Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. Canephora Pierre) and their parental genotypes

    Ábhair:
    Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. Canephora Pierre) and their parental genotypes
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  6. 6
    Evaluacin̤ sensorial en caf ̌espresso , una comparacin̤ entre jueces internacionales

    Evaluacin̤ sensorial en caf ̌espresso , una comparacin̤ entre jueces internacionales

    Ábhair:
    Evaluacin̤ sensorial en caf ̌espresso , una comparacin̤ entre jueces internacionales
    LEABHAR
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    Sábháilte in:
  7. 7
    Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, minas Gerais, Brazil

    Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, minas Gerais, Brazil

    Ábhair:
    Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, minas Gerais, Brazil
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  8. 8
    Free choice profiling sensory analysis to discriminate coffees

    Free choice profiling sensory analysis to discriminate coffees

    Ábhair:
    Free choice profiling sensory analysis to discriminate coffees
    LEABHAR
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    Sábháilte in:
  9. 9
    Electronic nose for quality control of Colombian coffee through the detection of defects in <U+0093>cup tests<U+0094>

    Electronic nose for quality control of Colombian coffee through the detection of defects in <U+0093>cup tests<U+0094>

    Ábhair:
    Electronic nose for quality control of Colombian coffee through the detection of defects in <U+0093>cup tests<U+0094>
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:
  10. 10
    Voltammetric electronic tongue and support vector machines for identification of selected features in Mexican Coffee

    Voltammetric electronic tongue and support vector machines for identification of selected features in Mexican Coffee

    Ábhair:
    Voltammetric electronic tongue and support vector machines for identification of selected features in Mexican Coffee
    LEABHAR
    Cuir le mo chuid Ceanán
    Sábháilte in:

Uirlisí cuardaigh: