NDLI: Análise sensorial de cafés especiais das microrregiões cafeeiras de Minas Gerais

Content Provider	Semantic Scholar
Author	Souza, Antônio Sérgio De Mendes, Fabrícia Queiroz Neto, Ensei Uejo Rosa, Beatriz Terezinha
Copyright Year	2013
Abstract	Coffee Quality is graded according to its Sensorial Attributes as Flavor and Aroma, which are result of interaction of location, altitude, sunlight and soil. The main objective of this work was to find a correlation between Sensorial Attributes identified on IX Concurso de Qualidade dos Cafes de Minas Gerais – 2012, respective Grading Results and Origin of each sample. Samples of 14 Coffee Micro Regions from Minas Gerais were graded by Cupping.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.sbicafe.ufv.br/bitstream/handle/123456789/3499/262_VIII-SPCB-2013.pdf?isAllowed=y&sequence=1
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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