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1 Ergebnisse
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Qualidade de cafés especiais: uma avaliação sensorial feita..:
Ossani, Paulo César
;
Cirillo, Marcelo Ângelo
;
Borém, Flávio Meira
..
OSSANI, P. C. et al. Qualidade de cafés especiais: uma avaliação sensorial feita com consumidores utilizando a técnica MFACT. Revista Ciência Agronômica, Fortaleza, v. 48, n. 1, p. 92-100, jan./mar. 2017.. , 2017
Link:
http://repositorio.ufla.br/jspui/handle/1/30468
RT Journal T1 <Title>Qualidade de cafés especiais: uma avaliação sensorial feita com consumidores utilizando a técnica MFACT ; Quality of specialty coffees: a sensory evaluation by consumers using the MFACT technique</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivflavras:oai:localhost:1_30468&Exemplar=1&LAN=DE A1 Ossani, Paulo César A1 Cirillo, Marcelo Ângelo A1 Borém, Flávio Meira A1 Ribeiro, Diego Egídio A1 Cortez, Ricardo Miguel PB Universidade Federal do Ceará YR 2017 K1 Altitude K1 Consumidores K1 Café - Processamento K1 Consumers K1 Coffee - Processing K1 Multiple Factor Analysis for Contingency Tables (MFACT) JF OSSANI, P. C. et al. Qualidade de cafés especiais: uma avaliação sensorial feita com consumidores utilizando a técnica MFACT. Revista Ciência Agronômica, Fortaleza, v. 48, n. 1, p. 92-100, jan./mar. 2017. LK http://repositorio.ufla.br/jspui/handle/1/30468 DO http://repositorio.ufla.br/jspui/handle/1/30468 SF ELIB - SuUB Bremen
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