Some notes on maturation of cocoa beans as a means to reduction of acidity
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Main Authors: | 117334 Schwartz, P.B., 132025 Wong, D.Y.C., 51143 Bridger, R. |
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Format: | biblioteca |
Published: |
1981
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Subjects: | THEOBROMA CACAO, FRUTO, MADURACION, ACIDEZ, PROPIEDADES ORGANOLEPTICAS, |
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