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

Бусад хувилбаруудыг харуулах (1)

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...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй
Үндсэн зохиолчид:	Moreno-Martínez, Edith, Gavanzo-Cárdenas, Óscar Mauricio, Rangel-Silva, Fabian Alberto
Формат:	Online
Хэл сонгох:	spa
Хэвлэсэн:	Universidad Pedagógica y Tecnológica de Colombia 2019
Нөхцлүүд:	cacao comparative evaluation fermentation plant breeding statistical analysis análisis estadístico evaluación comparativa fermentación selección de las plantas
Онлайн хандалт:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890

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