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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Détails bibliographiques

Auteurs principaux:	Moreno-Martínez, Edith, Gavanzo-Cárdenas, Óscar Mauricio, Rangel-Silva, Fabian Alberto
Format:	Online
Langue:	spa
Publié:	Universidad Pedagógica y Tecnológica de Colombia 2019
Sujets:	cacao comparative evaluation fermentation plant breeding statistical analysis análisis estadístico evaluación comparativa fermentación selección de las plantas
Accès en ligne:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890