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pro vyhledávání: '"Maria de Fátima Caixeta Fernandes"'
Autor:
José Messias Miranda, Adriano Bortolotti da Silva, Maria de Fátima Caixeta Fernandes, Nelma de Mello Silva Oliveira
Publikováno v:
Food Science and Technology v.34 n.2 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 34, Issue: 2, Pages: 230-234, Published: 10 JUN 2014
Food Science and Technology, Vol 34, Iss 2, Pp 230-234 (2014)
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 34, Issue: 2, Pages: 230-234, Published: 10 JUN 2014
Food Science and Technology, Vol 34, Iss 2, Pp 230-234 (2014)
Organic coffee is characterized by being produced without the use of chemical products and by having a similar or superior quality in comparison to that of coffee produced by traditional methods. The production of organic coffee does not include the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3f6c514a9c11effa4e71799a1dc908d
https://doi.org/10.1590/fst.2014.0036
https://doi.org/10.1590/fst.2014.0036
