Original of the slaty and compact violet beans on raw cocoa
The author study the probable causes that are responsible for the occurrency of slaty and compact violet beans in fermented cocoa. The results show that slaty beans are seeds highly fermented. Open violet beans are under-fermented. These findings make the "cut test" less valuable in the expected sense to assess the degree of fermentation.
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| Format: | biblioteca |
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1970
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| Subjects: | CACAO, FERMENTACION, ALMENDRAS ESQUISTOSAS, ALMENDRAS VIOLETAS, CALIDAD, GRANOS ANORMALES, |
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KOHA-OAI-BVE:694492020-02-03T21:36:33ZOriginal of the slaty and compact violet beans on raw cocoa 90184 Maravalhas, N. 1970The author study the probable causes that are responsible for the occurrency of slaty and compact violet beans in fermented cocoa. The results show that slaty beans are seeds highly fermented. Open violet beans are under-fermented. These findings make the "cut test" less valuable in the expected sense to assess the degree of fermentation.The author study the probable causes that are responsible for the occurrency of slaty and compact violet beans in fermented cocoa. The results show that slaty beans are seeds highly fermented. Open violet beans are under-fermented. These findings make the "cut test" less valuable in the expected sense to assess the degree of fermentation.CACAOFERMENTACIONALMENDRAS ESQUISTOSASALMENDRAS VIOLETASCALIDADGRANOS ANORMALESInternational Chocolate Review (Suiza) |
| institution |
IICA |
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Koha |
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Costa Rica |
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| component |
Bibliográfico |
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cat-sibiica |
| tag |
biblioteca |
| region |
America Central |
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Sistema de Bibliotecas IICA/CATIE |
| topic |
CACAO FERMENTACION ALMENDRAS ESQUISTOSAS ALMENDRAS VIOLETAS CALIDAD GRANOS ANORMALES CACAO FERMENTACION ALMENDRAS ESQUISTOSAS ALMENDRAS VIOLETAS CALIDAD GRANOS ANORMALES |
| spellingShingle |
CACAO FERMENTACION ALMENDRAS ESQUISTOSAS ALMENDRAS VIOLETAS CALIDAD GRANOS ANORMALES CACAO FERMENTACION ALMENDRAS ESQUISTOSAS ALMENDRAS VIOLETAS CALIDAD GRANOS ANORMALES 90184 Maravalhas, N. Original of the slaty and compact violet beans on raw cocoa |
| description |
The author study the probable causes that are responsible for the occurrency of slaty and compact violet beans in fermented cocoa. The results show that slaty beans are seeds highly fermented. Open violet beans are under-fermented. These findings make the "cut test" less valuable in the expected sense to assess the degree of fermentation. |
| format |
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| topic_facet |
CACAO FERMENTACION ALMENDRAS ESQUISTOSAS ALMENDRAS VIOLETAS CALIDAD GRANOS ANORMALES |
| author |
90184 Maravalhas, N. |
| author_facet |
90184 Maravalhas, N. |
| author_sort |
90184 Maravalhas, N. |
| title |
Original of the slaty and compact violet beans on raw cocoa |
| title_short |
Original of the slaty and compact violet beans on raw cocoa |
| title_full |
Original of the slaty and compact violet beans on raw cocoa |
| title_fullStr |
Original of the slaty and compact violet beans on raw cocoa |
| title_full_unstemmed |
Original of the slaty and compact violet beans on raw cocoa |
| title_sort |
original of the slaty and compact violet beans on raw cocoa |
| publishDate |
1970 |
| work_keys_str_mv |
AT 90184maravalhasn originaloftheslatyandcompactvioletbeansonrawcocoa |
| _version_ |
1756057248710262784 |