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

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

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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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Dades bibliogràfiques
Autors principals:	Moreno-Martínez, Edith, Gavanzo-Cárdenas, Óscar Mauricio, Rangel-Silva, Fabian Alberto
Format:	Online
Idioma:	spa
Publicat:	Universidad Pedagógica y Tecnológica de Colombia 2019
Matèries:	cacao comparative evaluation fermentation plant breeding statistical analysis análisis estadístico evaluación comparativa fermentación selección de las plantas
Accés en línia:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890

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