The Art and Science of Coffee Fermentation A Guide to Biotransformation /

This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle and break down nutrients in the mucilage layer. This...

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Bibliografski detalji

Glavni autori:	Hackler, Marcel (Autor), Särchen, Vinzenz (Autor)
Autor kompanije:	SpringerLink (Online service)
Format:	Elektronički e-knjiga
Jezik:	engleski
Izdano:	Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Izdanje:	1st ed. 2025.
Teme:	Food > Analysis. Chemistry. Biochemical engineering. Sustainability. Microbiology. Agriculture. Refuse and refuse disposal. Food Chemistry. Bioprocess Engineering. Waste Management/Waste Technology.
Online pristup:	https://doi.org/10.1007/978-3-031-91599-4
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