Dissertation
Impact of origin, fermentation and roasting on the chemical composition of coffee beans and brews
Macheiner L. Impact of origin, fermentation and roasting on the chemical composition of coffee beans and brews [Internet]. Austria: BOKU - Universität für Bodenkultur Wien; 2021. Available from: http://permalink.obvsg.at/bok/AC16437338
external links and characteristics of the publication:
BOKU participants
Matthias Schreiner
Priv.Doz.Dr. Matthias Schreiner
1. Berater
Helmut Mayer
ao.Univ.Prof. Dipl.-Ing.Dr.nat.techn. Helmut Mayer
Betreuer
Matthias Schreiner
Priv.Doz.Dr. Matthias Schreiner
1.Beurteilende*r
Dietmar Haltrich
Ao.Univ.-Prof.i.R. Dipl.-Ing.Dr.techn. Dietmar Haltrich
2. Berater
Michael Murkovic
Ao.Univ.Prof. Dipl.-Ing. Dr.techn. Michael Murkovic
2.Beurteilende*r
