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Evaluación de las características físicas y sensoriales de ..:
Moreno Martínez, Edith
;
Gavanzo Cárdenas, Oscar Mauricio
;
Rangel Silva, Fabian Alberto
Afoakwa, E. O., Paterson, A., Fowler, M., & Ryan. A. (2008). Flavor formation and character in cocoa and chocolate: a critical review. Critical Reviews in Food Science and Nutrition, 48(9), 840-857. https://doi.org/10.1080/10408390701719272.. , 2019
Link:
http://repositorio.uptc.edu.co/handle/001/2843
RT Journal T1
Evaluación de las características físicas y sensoriales de licor de cacao asociadas a modelos de siembra ; Evaluation of the physical and sensory characteristics of cocoa liquor associated with sowing models
UL https://suche.suub.uni-bremen.de/peid=base-ftuniptcolombia:oai:repositorio.uptc.edu.co:001_2843&Exemplar=1&LAN=DE A1 Moreno Martínez, Edith A1 Gavanzo Cárdenas, Oscar Mauricio A1 Rangel Silva, Fabian Alberto PB Universidad Pedagógica y Tecnológica de Colombia YR 2019 K1 Cacao - Cultivo K1 Cacao - Investigaciones K1 Fermentación K1 Microbiología de alimentos K1 Industria cacaotera K1 Agrosavia K1 Análisis estadístico K1 Cacao K1 Evaluación comparativa K1 Selección de las plantas JF Afoakwa, E. O., Paterson, A., Fowler, M., & Ryan. A. (2008). Flavor formation and character in cocoa and chocolate: a critical review. Critical Reviews in Food Science and Nutrition, 48(9), 840-857. https://doi.org/10.1080/10408390701719272. LK http://repositorio.uptc.edu.co/handle/001/2843 DO http://repositorio.uptc.edu.co/handle/001/2843 SF ELIB - SuUB Bremen
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