Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing

Detalhes bibliográficos
Autor(a) principal: DAO PEDRO DE CARVALHO NETO
Data de Publicação: 2016
Tipo de documento: Dissertação
Título da fonte: Portal de Dados Abertos da CAPES
Texto Completo: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=3744415
id BRCRIS_c078301f0d05ce3b965b863e08a6af7e
network_acronym_str CAPES
network_name_str Portal de Dados Abertos da CAPES
dc.title.pt-BR.fl_str_mv Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing
title Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing
spellingShingle Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing
Lactobacillus plantarum
DAO PEDRO DE CARVALHO NETO
title_short Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing
title_full Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing
title_fullStr Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing
Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing
title_full_unstemmed Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing
Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing
title_sort Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing
topic Lactobacillus plantarum
publishDate 2016
format masterThesis
url https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=3744415
author_role author
author DAO PEDRO DE CARVALHO NETO
author_facet DAO PEDRO DE CARVALHO NETO
dc.publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DO PARANÁ
publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DO PARANÁ
instname_str UNIVERSIDADE FEDERAL DO PARANÁ
dc.publisher.program.fl_str_mv Engenharia de Bioprocessos e Biotecnologia
dc.description.course.none.fl_txt_mv Engenharia de Bioprocessos e Biotecnologia
reponame_str Portal de Dados Abertos da CAPES
collection Portal de Dados Abertos da CAPES
spelling CAPESPortal de Dados Abertos da CAPESPotential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processingPotential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processingPotential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processingPotential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processingPotential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processingPotential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processingPotential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processingLactobacillus plantarum2016masterThesishttps://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=3744415authorDAO PEDRO DE CARVALHO NETOUNIVERSIDADE FEDERAL DO PARANÁUNIVERSIDADE FEDERAL DO PARANÁUNIVERSIDADE FEDERAL DO PARANÁEngenharia de Bioprocessos e BiotecnologiaEngenharia de Bioprocessos e BiotecnologiaPortal de Dados Abertos da CAPESPortal de Dados Abertos da CAPES
identifier_str_mv NETO, DAO PEDRO DE CARVALHO. Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing. 2016. Tese.
dc.identifier.citation.fl_str_mv NETO, DAO PEDRO DE CARVALHO. Potential of lacid bacteria to improve the fermentation and quality of coffee during on-farm processing. 2016. Tese.
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