Comprehensive evaluation of cocoa sensory quality /

Comprehensive evaluation of cocoa sensory quality /

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Bibliografiske detaljer
Hovedforfatter:	García Jerez, Alberto (autor.)
Andre forfattere:	Quintana Fuentes, Lucas Fernando (autor.)
Format:	eBog
Sprog:	engelsk
Udgivet:	Bogotá : Sello Editorial UNAD, 2024.
Fag:	Cacao > Evaluación sensorial > Colombia. Libros electrónicos.
Online adgang:	https://elibro.unach.elogim.com/es/lc/unach/titulos/288207
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Lignende værker

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Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

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Effect of hot-air drying temperature on the polyphenol content and the sensory properties of cocoa beans

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Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material

Cocoa butter color development during processing

Making a Social and Environmental Difference in Madagascar from Cocoa Bean to Finished Chocolate

Codex standard for cocoa powders (cocoas) and dry mixtures of cocoa and sugars

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Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

Comparison of cocoa beans from China, Indonesia and Papua New Guinea