Specific heat of parchment coffee
The specific heat of parchment coffee (Coffea arabica) cv. Caturra was determined by mixture method. Regardless of the temperature, the specific heat of coffee bean increased with the increase in its moisture content.
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| Autores principales: | , |
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| Formato: | biblioteca |
| Publicado: |
2001
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| Materias: | COFFEA, COFFEA ARABICA, COMPOSICION QUIMICA, CAFE, CONTENIDO DE HUMEDAD, CALOR ESPECIFICO, |
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