✦ LIBER ✦
The controlled fermentation of cocoa (theobroma cacao L ) using yeasts: Enzymatic process and associated physico‐chemical changes in cocoa sweatings
✍ Scribed by Dzogbefia, V. P.; Buamah, R.; Oldham, J. H.
- Book ID
- 121339089
- Publisher
- Taylor and Francis Group
- Year
- 1999
- Tongue
- English
- Weight
- 464 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0890-5436
No coin nor oath required. For personal study only.