Gives a listing in chart form of the main types of defect. Each of the following main types of commercial green coffee is considered separately: wet-processed Arabica, dry-processed Arabica, dry-processed Robusta. The chart gives definitions and characteristics of each defect, together with its likely cause, and its effect on roasting and on brew flavour of the roasted bean. A qualitativeassessment of the effects of the defects on appearance and flavour is also given in terms of their generally accepted significance.
Дата регистрации:
01.07.93
Дата введения:
01.06.93
Код ОКС(МКС):
67.140.20
Нормативные ссылки:
BS 7683(1993/BSI), EQV ISO 3509-1989*ISO 6667-1985
Ключевые слова:
ANALYSIS CHECKING OF DEFECTS COFFEE COMPARISON VALUE DEFECTS FOOD PRODUCTS GREEN COFFEE ANALYSIS