Processing of raw cocoa. II.—Uniformity in heap fermentation and development of methods for rapid fermentation of west african amelonado cocoa
- 1 September 1958
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 9 (9) , 542-551
- https://doi.org/10.1002/jsfa.2740090904
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Processing of raw cocoa. I.—Small-scale fermentationJournal of the Science of Food and Agriculture, 1958
- Cacao glycosidase and colour changes during fermentationJournal of the Science of Food and Agriculture, 1957