ISOLATION AND CHARACTERIZATION OF MICROORGANISMS INVOLVED IN FERMENTATION OF TRINIDADS CACAO BEANS

被引：74

作者：

OSTOVAR, K ^{[1
]}

KEENEY, PG ^{[1
]}

机构：

[1] PENN STATE UNIV,DIV FOOD SCI & IND,UNIVERSITY PK,PA 16802

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02826.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：611 / 617

页数：7

共 18 条

[1]

[Anonymous], 1957, MANUAL MICROBIOLOGIC

[2] MICROFLORA OF COCOA BEANS BEFORE AND AFTER ROASTING AT 150 C [J].

BARRILE, JC ;

OSTOVAR, K ;

KEENEY, PG .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (07) :369-&

[3]

CAMARGO RD, 1963, FOOD TECHNOL, V19, P116

[4]

CHATT EM, 1953, COCOA

[5]

FORSYTH WGC, 1963, ADV ENZYMOL REL S BI, V25, P457

[6]

HARRIGAN WF, 1966, LABORATORY METHODS M

[7]

Knapp A. W., 1937, CACAO FERMENTATION

[8]

NICHOLLS L, 1914, FERMENTATION CACAO

[9]

QUESNEL VC, 1968, TURRIALBA, V18, P110

[10]

ROELOFSEN PA, 1958, ADV FOOD RES, V8, P235