Characterization of different roast types of kapeng barako.
The roasting process, physicochemical, microbiological, and sensorial characteristics of kapeng barako (, and Café Belardo, in Amadeo, Cavite, were documented. Interview results indicate that both coffee roasters use an almost similar roasting procedure: Kape at Kakao de Batangas starts with a 65kg...
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| פורמט: | Thesis |
| שפה: | English |
| יצא לאור: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2018.
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