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Estimation of Sensory Analysis Cupping Test Arabica Coffee Using NIR Spectros by hidayat is a document available to read on EtoBox.

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The document discusses using near-infrared spectroscopy to estimate the results of sensory analysis cupping tests of Arabica coffee. It describes sample preparation, cupping score analysis by experts, measurement of NIR spectra, and building calibration models to correlate spectra with cupping scores.

Author

hidayat

Language

EN