Consumer acceptance threshold for iron and zinc concentrations in brews obtained from fortified ground roasted coffee.

dc.contributorLUCIANA L. COSTA, UFRJ; CARMEN M. DONANGELO, UFRJ; ROSIRES DELIZA, CTAA; CARMEN L. P. SILVEIRA, PUC; DANIELA DE GRANDI CASTRO FREITAS, CTAA; ADRIANA FARAH, UFRJ.
dc.creatorCOSTA, L. L.
dc.creatorDONANGELO, C. M.
dc.creatorDELIZA, R.
dc.creatorSILVEIRA, C. L. P.
dc.creatorFREITAS, D. D. G.
dc.creatorFARAH, A.
dc.date.accessioned2013-01-22T11:11:11Z
dc.date.available2013-01-22T11:11:11Z
dc.date.created2013-01-22T11:11:11Z
dc.date.issued2012
dc.identifierIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2012. p. 167.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/945951
dc.languageeng
dc.rightsopenAccess
dc.subjectBebida de café
dc.subjectGrão de café torrado fortificado
dc.subjectAceitação do consumidor.
dc.titleConsumer acceptance threshold for iron and zinc concentrations in brews obtained from fortified ground roasted coffee.
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución