RECOVERY OF THE AROMA OF COFFEE DURING ROASTING .1. TRAPPING OF EMITTED GASES BY CONDENSATION AND ABSORPTION

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作者：
SHIN, HK
CROUZET, J
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来源：
CAFE CACAO THE | 1981年 / 25卷 / 02期
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中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
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页码：127 / 135
页数：9
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