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  • Ký hiệu PL/XG: 338.17 D799
    Nhan đề: Drying and roasting of cocoa and coffee /
ISBN 9781138080973
DDC 338.17
Nhan đề Drying and roasting of cocoa and coffee / Ching Lik Hii; Flávio Meira Borém
Lần xuất bản 1st ed.
Thông tin xuất bản Boca Raton, Florida : CRC Press, 2020
Mô tả vật lý xii, 355 pages : illustrations, maps ; 25 cm
Tóm tắt "The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing."-
Thuật ngữ chủ đề Coffee industry
Thuật ngữ chủ đề Cocoa processing
Thuật ngữ chủ đề Cocoa trade
Thuật ngữ chủ đề Coffee-Processing
Khoa Khoa Công nghệ Hoá học & Thực phẩm
Tác giả(bs) CN Borém, Flávio Meira
Tác giả(bs) CN Hii, Ching Lik
Địa chỉ 300Q12_Kho Mượn_02(1): 084013
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041 |aeng
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082 |a338.17|bD799|223
245 |aDrying and roasting of cocoa and coffee / |cChing Lik Hii; Flávio Meira Borém
250 |a1st ed.
260 |aBoca Raton, Florida : |bCRC Press, |c2020
300 |axii, 355 pages : |billustrations, maps ; |c25 cm
520 |a"The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing."-
541 |aMua
650 |aCoffee industry
650 |aCocoa processing
650 |aCocoa trade
650 |aCoffee|xProcessing
690 |aKhoa Công nghệ Hoá học & Thực phẩm
691 |aCông nghệ thực phẩm
692 |aCông nghệ chế biến trà, cà phê, ca cao
700 |aBorém, Flávio Meira|eedited by
700 |aHii, Ching Lik|eedited by
852|a300|bQ12_Kho Mượn_02|j(1): 084013
8561|uhttp://elib.ntt.edu.vn/documentdata01/1 giaotrinh/300 khoahocxahoi/anhbiasach/30899_dryingandroastingthumbimage.jpg
890|a1|b0|c0|d0
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