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|a Díaz Arango, Félix Osorio
|
| 245 |
1 |
0 |
|a Café, un recorrido de la semilla a la taza /
|c Félix Octavio Díaz, Luis Fernado Mejía Gutiérrez y Libardo León Agatón.
|
| 250 |
|
|
|a Primera edición
|
| 260 |
|
|
|a Manizales :
|b Editorial Universidad de Caldas,
|c 2018.
|
| 300 |
|
|
|a 213 páginas :
|b ilustraciones ;
|c 23 cm.
|
| 490 |
0 |
|
|a Libros de texto
|
| 505 |
0 |
|
|a ¿Por qué es importante el café? -- Selección y trilla -- Control de calidad en la trilla -- Análisis sensorial -- Torrefacción -- Molienda -- Empaque -- Preparación de la bebida y sus beneficios para la salud -- Cafés industriales -- Barismo y cafés especiales
|
| 650 |
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|a Café
|x Cultivo
|2 Armarc
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| 650 |
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|a Café
|x Producción
|2 Armarc
|
| 650 |
2 |
7 |
|a Café
|x Técnicas de prepación
|2 Armarc
|
| 700 |
1 |
|
|a Mejía Gutiérrez, Luis Fernando
|
| 700 |
1 |
|
|a Agatón León, Libardo
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