Fermentation and organoleptic quality of cacao as affected by partial removal of pulp juices from the beans prior to curing
Document title: Fermentation and organoleptic quality of cacao as affected by partial removal of pulp juices from the beans prior to curing
Journal: Revista theobroma
Database: PERIÓDICA
System number: 000076495
ISSN: 0370-7962
Authors: 1
Institutions: 1CEPEC, Divisao de Bioengenharia, Itabuna, Bahia. Brasil
Year:
Season: Ene-Mar
Volumen: 9
Number: 1
Pages: 25-37
Country: Brasil
Language: Portugués
Document type: Artículo
Approach: Descriptivo
Disciplines: Química
Keyword: Química analítica,
Química de alimentos,
Cacao,
Fermentación
Keyword: Chemistry,
Analytical chemistry,
Fermentation,
Food chemistry,
Cocoa
Document request
Note: The document is shipping cost.









Original documents can be consulted at the Departamento de Información y Servicios Documentales, located in the Annex to the General Directorate of Libraries (DGB), circuito de la Investigación Científica across from the Auditorium Nabor Carrillo, located between the Institutes of Physics and Astronomy. Ciudad Universitaria UNAM. Show map
For more information: Departamento de Información y Servicios Documentales, Tels. (5255) 5622-3960, 5622-3964. E-mail: sinfo@dgb.unam.mx . Monday to Friday from (8 to 16 hrs).