Use este identificador para citar ou linkar para este item:
http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1101573Registro completo de metadados
| Campo DC | Valor | Idioma |
|---|---|---|
| dc.date.accessioned | 2018-12-14T23:14:58Z | - |
| dc.date.available | 2018-12-14T23:14:58Z | - |
| dc.date.created | 2018-12-14 | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | Porto Velho: Embrapa Rondônia, v. 3, Sept. 2018. | |
| dc.identifier.uri | http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1101573 | - |
| dc.description | Technology, tradition, and sustainability bring new aromas and flavors from the forest. Many coffee producers in Rondônia have already become aware of this. Among them are populations of the Rio Branco Indigenous Lands, who believe in production of fine robusta coffees as a window of opportunity to improve their quality of life, and in this crop season, they prepared their first micro-lot of specialty coffees. This is the theme of the special report of the third issue of Cafés de Rondônia magazine, which portrays the transformation of coffee growing in the state. | |
| dc.language.iso | eng | eng |
| dc.rights | openAccess | eng |
| dc.title | Revista Cafés de Rondônia: Aroma, flavor and origin. | |
| dc.type | Fascículos de periódicos | |
| dc.date.updated | 2018-12-14T23:14:58Z | pt_BR |
| dc.subject.thesagro | Café | |
| riaa.ainfo.id | 1101573 | |
| riaa.ainfo.lastupdate | 2018-12-14 | |
| Aparece nas coleções: | Outras publicações (CPAF-RO)  | |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| RevistaCafesRondonia2018englishmapok.pdf | 24.82 MB | Adobe PDF |  Visualizar/Abrir |
