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1دورية أكاديمية
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2دورية أكاديمية
المؤلفون: Alfonso Parra-Coronado, Oscar Leonardo García-Navarrete, Francy Alejandra Vanegas-Izquierdo, José Alfredo Gamboa-Gamboa, Andrés Felipe González-Mora, David Andrés Ramirez-González
المصدر: Dyna, Vol 87, Iss 214 (2020)
مصطلحات موضوعية: CPCD prototype, volatile substances, quality, cup tests, specialty coffees, Technology, Mining engineering. Metallurgy, TN1-997
وصف الملف: electronic resource
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المؤلفون: Oscar Leonardo García-Navarrete, José Alfredo Gamboa-Gamboa, Francy Alejandra Vanegas-Izquierdo, Andrés Felipe González-Mora, Alfonso Parra-Coronado, David Andrés Ramirez-González
المصدر: DYNA, Volume: 87, Issue: 214, Pages: 53-60, Published: 30 OCT 2020
مصطلحات موضوعية: cafés especiales, sustancias volátiles, calidad, General Engineering, 04 agricultural and veterinary sciences, Solar drying, cup tests, 040401 food science, volatile substances, specialty coffees, Horticulture, 0404 agricultural biotechnology, CPCD prototype, quality, prototipo SCCP, 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, pruebas de taza, Mathematics
وصف الملف: text/html
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4دورية أكاديمية
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5دورية أكاديمية
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6مورد إلكتروني
عناروين إضافية: Estudio preliminar de secado de café natural por cambios cíclicos de presión
المصدر: DYNA; Vol. 87 No. 214 (2020): July-September, 2020; 53-60; DYNA; Vol. 87 Núm. 214 (2020): July-September, 2020; 53-60; 2346-2183; 0012-7353
مصطلحات الفهرس: prototipo SCCP, sustancias volátiles, calidad, pruebas de taza, cafés especiales, CPCD prototype, volatile substances, quality, cup tests, specialty coffees, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion
URL:
https://revistas.unal.edu.co/index.php/dyna/article/view/83414/75272 https://revistas.unal.edu.co/index.php/dyna/article/view/83414/75272 -
7مورد إلكتروني
المصدر: DYNA vol 76 nº 157 (2009): revista de la Facultad de Minas. Universidad Nacional de Colombia. Sede Medellín, ISSN 0012-7353, Vol. 87, Nº. 214, 2020, pags. 53-60
مصطلحات الفهرس: CPCD prototype, volatile substances, quality, cup tests, specialty coffees, prototipo SCCP, sustancias volátiles, calidad, pruebas de taza, cafés especiales, text (article)
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8مورد إلكتروني
المصدر: DYNA vol 76 nº 157 (2009): revista de la Facultad de Minas. Universidad Nacional de Colombia. Sede Medellín, ISSN 0012-7353, Vol. 87, Nº. 214, 2020, pags. 53-60
مصطلحات الفهرس: CPCD prototype, volatile substances, quality, cup tests, specialty coffees, prototipo SCCP, sustancias volátiles, calidad, pruebas de taza, cafés especiales, text (article)
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9مورد إلكتروني
المصدر: DYNA vol 76 nº 157 (2009): revista de la Facultad de Minas. Universidad Nacional de Colombia. Sede Medellín, ISSN 0012-7353, Vol. 87, Nº. 214, 2020, pags. 53-60
مصطلحات الفهرس: CPCD prototype, volatile substances, quality, cup tests, specialty coffees, prototipo SCCP, sustancias volátiles, calidad, pruebas de taza, cafés especiales, text (article)
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10مورد إلكتروني
عناروين إضافية: Estudio preliminar de secado de café natural por cambios cíclicos de presión
المصدر: DYNA; Vol. 87 Núm. 214 (2020): July-September, 2020; 53-60; DYNA; Vol. 87 No. 214 (2020): July-September, 2020; 53-60; 2346-2183; 0012-7353
مصطلحات الفهرس: prototipo SCCP, sustancias volátiles, calidad, pruebas de taza, cafés especiales, CPCD prototype, volatile substances, quality, cup tests, specialty coffees, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion
URL:
https://revistas.unal.edu.co/index.php/dyna/article/view/83414/75272 https://revistas.unal.edu.co/index.php/dyna/article/view/83414/75272
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*ref*/Gamboa, P.Y., Mosquera, S.A. y Paz, I.E., Caracterización de taza de café especial en el Municipio de Chachagüí, Departamento de Nariño, Colombia. Biotecnología en el Sector Agropecuario y Agroindustrial, 11(2), pp. 85-92, 2013. Available at: http://www.scielo.org.co/pdf/bsaa/v11n2/v11n2a10.pdf
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*ref*/Amor, B.B. and Allaf, K., Impact of texturing using instant pressure drop treatment prior to solvent extraction of anthocynains from Malaysian Roselle (Hibiscus sabdariffa). Food Chemistry, 115(3), pp. 820-825, 2009. DOI: 10.1016/j.foodchem.2008.12.094
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