ANALYTICAL EVALUATION OF COCOA CURING IN IVORY-COAST

被引：9

作者：

BRACCO, U

GRAILHE, N

ROSTAGNO, W

EGLI, RH

机构：

[1] Research Laboratories, Nestté's Products, Vevey

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740201204

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

During an experimental cocoa curing on the Ivory Coast, samples of cocoa beans were collected every day, freeze‐dried and analytically checked. Some of the analytical results are discussed in relation to the possibility of using chemical indices to assess the degree of fermentation of commercial cocoas. Copyright © 1969 John Wiley & Sons, Ltd

引用

页码：713 / &

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