Evaluating the impact of roasting time on the organoleptic quality (sensory profile) of ground Arabica and Robusta coffee produced by UCCAO, Bafoussam

Details

Document Type

Mémoire

Author

CHIA ALAIN NGONG

Registration Number

/

Thesis Supervisor

Dr. YAOUBA Aoudou

Domain

/

Date of defense

01/01/2018

School

UNIVERSITÉ DE DSCHANG > FACULTE DES SCIENCES AGRICOLES > TOUS LES DEPARTEMENTS DES LA FSA