The mechanism of cacao curing
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Format: | biblioteca |
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1963
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Subjects: | CACAO, CHOCOLATE, FERMENTACION, SECADO, BIOQUIMICA, AROMA, PROPIEDADES ORGANOLEPTICAS, COMPUESTOS FENOLICOS, MICROORGANISMOS, CALIDAD, |
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KOHA-OAI-BVE:711182020-02-03T21:38:10ZThe mechanism of cacao curing 68540 Forsyth, W.G.C. 107834 Quesnel, V.C. 1963CACAOCHOCOLATEFERMENTACIONSECADOBIOQUIMICAAROMAPROPIEDADES ORGANOLEPTICASCOMPUESTOS FENOLICOSMICROORGANISMOSCALIDADAdvances in Enzymology (RU) |
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IICA |
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Koha |
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Costa Rica |
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CR |
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Bibliográfico |
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En linea |
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cat-sibiica |
tag |
biblioteca |
region |
America Central |
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Sistema de Bibliotecas IICA/CATIE |
topic |
CACAO CHOCOLATE FERMENTACION SECADO BIOQUIMICA AROMA PROPIEDADES ORGANOLEPTICAS COMPUESTOS FENOLICOS MICROORGANISMOS CALIDAD CACAO CHOCOLATE FERMENTACION SECADO BIOQUIMICA AROMA PROPIEDADES ORGANOLEPTICAS COMPUESTOS FENOLICOS MICROORGANISMOS CALIDAD |
spellingShingle |
CACAO CHOCOLATE FERMENTACION SECADO BIOQUIMICA AROMA PROPIEDADES ORGANOLEPTICAS COMPUESTOS FENOLICOS MICROORGANISMOS CALIDAD CACAO CHOCOLATE FERMENTACION SECADO BIOQUIMICA AROMA PROPIEDADES ORGANOLEPTICAS COMPUESTOS FENOLICOS MICROORGANISMOS CALIDAD 68540 Forsyth, W.G.C. 107834 Quesnel, V.C. The mechanism of cacao curing |
format |
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topic_facet |
CACAO CHOCOLATE FERMENTACION SECADO BIOQUIMICA AROMA PROPIEDADES ORGANOLEPTICAS COMPUESTOS FENOLICOS MICROORGANISMOS CALIDAD |
author |
68540 Forsyth, W.G.C. 107834 Quesnel, V.C. |
author_facet |
68540 Forsyth, W.G.C. 107834 Quesnel, V.C. |
author_sort |
68540 Forsyth, W.G.C. |
title |
The mechanism of cacao curing |
title_short |
The mechanism of cacao curing |
title_full |
The mechanism of cacao curing |
title_fullStr |
The mechanism of cacao curing |
title_full_unstemmed |
The mechanism of cacao curing |
title_sort |
mechanism of cacao curing |
publishDate |
1963 |
work_keys_str_mv |
AT 68540forsythwgc themechanismofcacaocuring AT 107834quesnelvc themechanismofcacaocuring AT 68540forsythwgc mechanismofcacaocuring AT 107834quesnelvc mechanismofcacaocuring |
_version_ |
1756057474366963713 |