Application of the sensitive crystallization in the determination of quality of coffee beverages
DOI:
https://doi.org/10.1590/S0071-12761976000100049Abstract
The sensitive crystallization method was applied in an attempt to differentiate coffee beverages quality. Fifty crystallization series were done, with 9 different relative concentrations of extract and copper chloride and 4 beverages types. The main conclusion is that it was not possible to differentiate the coffee types by means of the crystallization patterns. Both the extract and the salt were shown to be the most important factor in determining the crystallization models.Downloads
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Published
1976-01-01
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Section
naodefinida
How to Cite
Abrahão, I. O., Miranda, L. F. R. de, & Abrahão, J. T. M. (1976). Application of the sensitive crystallization in the determination of quality of coffee beverages . Anais Da Escola Superior De Agricultura Luiz De Queiroz, 33, 567-575. https://doi.org/10.1590/S0071-12761976000100049