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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| Format: | Online |
| Sprache: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2019
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| Online Zugang: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890 |
