TY  - GEN
T1  - Studies on the contribution of acids towards flavour development in cocoa beans during processing
A1  - Jinap Selamat (Pertanian Malaysia Univ., Serdang, Selangor. Department of Food Science)
LA  - English
PB  - Faculty of Food Science and Biotechnology, UPM
YR  - 2013
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-4296
KW  - COCOA BEANS
KW  - ACIDITY
KW  - ACETIC ACID/ FERMENTATION
KW  - CITRIC ACID
KW  - FEVE DE CACAO
KW  - ACIDITE
KW  - ACIDE ACETIQUE/ FERMENTATION
KW  - ACIDE CITRIQUE
KW  - SEMILLA DE CACAO
KW  - ACIDEZ
KW  - ACIDO ACETICO/ FERMENTACION
KW  - ACIDO CITRICO
ER  -