Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia
| Main Authors: | Daniel Fonseca Blanco, Jorge, del Pilar López Hernandez, Martha, Sabrina Ortiz Galeano, Laura, Criollo Nuñez, Jenifer, Denis Lozano Tovar, María |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Indonesian Coffee and Cocoa Research Institute
, 2020
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| Online Access: |
http://www.ccrjournal.com/index.php/ccrj/article/view/438 http://www.ccrjournal.com/index.php/ccrj/article/view/438/404 |
Internet
http://www.ccrjournal.com/index.php/ccrj/article/view/438http://www.ccrjournal.com/index.php/ccrj/article/view/438/404
Lokasi
| Koleksi | PELITA PERKEBUNAN |
|---|---|
| Gedung | Perpustakaan ICCRI |
| Institusi | Pusat Penelitian Kopi dan Kakao Indonesia |
| Kota | JEMBER |
| Provinsi | JAWA TIMUR |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |