Evaluation of roasted coffee beverage pervaporation to aroma concentration: process efficiency and enrichment factor.

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Bibliographic Details
Main Authors:	CABRAL, L. M. C., ASSIS, A. R., BIZZO, H. R., MATTA, V. M., SARAIVA, S. H.
Other Authors:	Lourdes Maria Corrêa Cabral, CTAA; André R. Assis, UFRRJ; Humberto Ribeiro Bizzo, CTAA; Virgínia Martins da Matta, CTAA; Sérgio H. Saraiva, Universidade Federal do Espírito Santo.
Format:	Separatas biblioteca
Language:	English eng
Published:	2009-02-05
Subjects:	Café torrado, Pervaporação., Aroma.,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/416867
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