Beurteilung des fermentations und reifegrades von kakaobohnen
The author deals with investigations on determining and classifying the degree of fermentation and ripeness of unfermented dried as well as of 5 and 10 days fermented dried cocoa beans of the Amelonado and Amazonas varieties of different ripeness. A simple and quick working method enables to recognize insufficiently fermented beans, even with single beans. Beans from overripe dead (black) pods can be identified, even in mixtures with fully ripe beans, by the way of thin layer chromatography of the cocoa peel components.
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1976
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| Subjects: | CACAO, FERMENTACION, MADURACION, SECADO, DIAS DE FERMENTACION, CLONES AMELONADOS, CLONES AMAZONAS, CALIDAD, |
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KOHA-OAI-BVE:694322020-02-03T21:36:31ZBeurteilung des fermentations und reifegrades von kakaobohnen 44688 Asanoa, Y. 132272 Wurziger, J. 1976The author deals with investigations on determining and classifying the degree of fermentation and ripeness of unfermented dried as well as of 5 and 10 days fermented dried cocoa beans of the Amelonado and Amazonas varieties of different ripeness. A simple and quick working method enables to recognize insufficiently fermented beans, even with single beans. Beans from overripe dead (black) pods can be identified, even in mixtures with fully ripe beans, by the way of thin layer chromatography of the cocoa peel components.The author deals with investigations on determining and classifying the degree of fermentation and ripeness of unfermented dried as well as of 5 and 10 days fermented dried cocoa beans of the Amelonado and Amazonas varieties of different ripeness. A simple and quick working method enables to recognize insufficiently fermented beans, even with single beans. Beans from overripe dead (black) pods can be identified, even in mixtures with fully ripe beans, by the way of thin layer chromatography of the cocoa peel components.CACAOFERMENTACIONMADURACIONSECADODIAS DE FERMENTACIONCLONES AMELONADOSCLONES AMAZONASCALIDADGordian (Alemania, R.F.) |
| institution |
IICA |
| collection |
Koha |
| country |
Costa Rica |
| countrycode |
CR |
| component |
Bibliográfico |
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cat-sibiica |
| tag |
biblioteca |
| region |
America Central |
| libraryname |
Sistema de Bibliotecas IICA/CATIE |
| topic |
CACAO FERMENTACION MADURACION SECADO DIAS DE FERMENTACION CLONES AMELONADOS CLONES AMAZONAS CALIDAD CACAO FERMENTACION MADURACION SECADO DIAS DE FERMENTACION CLONES AMELONADOS CLONES AMAZONAS CALIDAD |
| spellingShingle |
CACAO FERMENTACION MADURACION SECADO DIAS DE FERMENTACION CLONES AMELONADOS CLONES AMAZONAS CALIDAD CACAO FERMENTACION MADURACION SECADO DIAS DE FERMENTACION CLONES AMELONADOS CLONES AMAZONAS CALIDAD 44688 Asanoa, Y. 132272 Wurziger, J. Beurteilung des fermentations und reifegrades von kakaobohnen |
| description |
The author deals with investigations on determining and classifying the degree of fermentation and ripeness of unfermented dried as well as of 5 and 10 days fermented dried cocoa beans of the Amelonado and Amazonas varieties of different ripeness. A simple and quick working method enables to recognize insufficiently fermented beans, even with single beans. Beans from overripe dead (black) pods can be identified, even in mixtures with fully ripe beans, by the way of thin layer chromatography of the cocoa peel components. |
| format |
|
| topic_facet |
CACAO FERMENTACION MADURACION SECADO DIAS DE FERMENTACION CLONES AMELONADOS CLONES AMAZONAS CALIDAD |
| author |
44688 Asanoa, Y. 132272 Wurziger, J. |
| author_facet |
44688 Asanoa, Y. 132272 Wurziger, J. |
| author_sort |
44688 Asanoa, Y. |
| title |
Beurteilung des fermentations und reifegrades von kakaobohnen |
| title_short |
Beurteilung des fermentations und reifegrades von kakaobohnen |
| title_full |
Beurteilung des fermentations und reifegrades von kakaobohnen |
| title_fullStr |
Beurteilung des fermentations und reifegrades von kakaobohnen |
| title_full_unstemmed |
Beurteilung des fermentations und reifegrades von kakaobohnen |
| title_sort |
beurteilung des fermentations und reifegrades von kakaobohnen |
| publishDate |
1976 |
| work_keys_str_mv |
AT 44688asanoay beurteilungdesfermentationsundreifegradesvonkakaobohnen AT 132272wurzigerj beurteilungdesfermentationsundreifegradesvonkakaobohnen |
| _version_ |
1756057246456872961 |