Evaluation of the Physical and Sensory Characteristics of Cocoa Liquor Associated with Sowing Models

The promotion of commercial crops of cocoa has increased the use of sowing models, favoring the genetic organization, standardization of the fermentation process and optimizing the quality, obeying the needs of the market and consumer. Taking this into account, the physical and sensory evaluation of...

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Xehetasun bibliografikoak

Egile Nagusiak:	Moreno-Martínez, Edith, Gavanzo-Cárdenas, Óscar Mauricio, Rangel-Silva, Fabian Alberto
Formatua:	Online
Hizkuntza:	spa
Argitaratua:	Universidad Pedagógica y Tecnológica de Colombia 2019
Gaiak:	cacao comparative evaluation fermentation plant breeding statistical analysis análisis estadístico evaluación comparativa fermentación selección de las plantas
Sarrera elektronikoa:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890