volume 57, issue 2, P145-150 2010
DOI: 10.1590/s0034-737x2010000200002
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Abstract: ABSTRACT Sensory study of the roast type about acceptance of the coffee beverageThe coffee is one of the few agricultural products that it is valued with base in qualitative parameters, in that as better the larger quality will be the obtained price. This quality, however, it is dependent of several factors that link in all the stages of the production of the coffee, from the choice of the variety or cultivars to be planted until the preparation of the beverage. The roasting is a very important stage for the …

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