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1.
Cocoa and coffee fermentations / edited by Rosane F. Schwan, Graham H. Fleet. by Series: Fermented foods and beverages series | Fermented foods and beverages seriesPublisher: Boca Raton : CRC Press, 2014Copyright date: ©2014
Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: TP640.C635.

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2.
Coffee : botany, biochemistry, and production of beans and beverage / edited by M. N. Clifford and K. C. Willson by
Publication details: London : Croom-Helm, 1985
Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: SB269.C587.

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3.
Coffee technology / Michael Sivetz, Norman W. Desrosier. by
Publication details: Westport, Conn. : Avi Pub. Co., 1979
Availability: Items available for loan: PERPUSTAKAAN LINGKUNGAN KEDUA (1)Call number: TP645.S58 3. PERPUSTAKAAN TUN SERI LANANG (1)Call number: TP645.S58.

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Quality of locally processed coffee / by Zaidah Idris, Rosinah Radzi by Series: Report (Food Technology Division) ; no.242 | Laporan (Bahagian Teknologi Makanan) ; no.242Publisher: Kuala Lumpur : Institut Penyelidikan dan Kemajuan Pertanian Malaysia (MARDI), 1981
Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: MK10 MARDI 3 F663 1981.

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