Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation
The influence of different fermentation methods and turning of cocoa beans on the cocoa bean’s quality was studied. Both shallow box covered with banana leaves (SBBL) and shallow box without banana leaves (SBWL) were used throughout fermentation (120 hours). The initial microbial load for SBBL and S...
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| Главные авторы: | , , , |
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| Формат: | Journal Contribution |
| Язык: | English |
| Опубликовано: |
2016
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| Предметы: | |
| Online-ссылка: | http://agris.upm.edu.my:8080/dspace/handle/0/11263 |
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