Cocoa, Chocolate and Confectionery
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4419-9374-8_17.pdf
Reference23 articles.
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2. Amezquéta S, Gonzalez-Peñas E, Dachoupakan C et al (2008) OTA-producing fungi isolated from stored cocoa beans. Lett Appl Microbiol 47:197–201
3. Bonvehi JS (2004) Occurrence of ochratoxin A in cocoa products and chocolate. J Agric Food Chem 52:6347–6352
4. Camu N, de Winter T, Addo SK et al (2008) Fermentation of cocoa beans: influence of microbial activities on the flavour of chocolate. J Sci Food Agric 88:2288–2297
5. Codex Alimentarius (1983) Codex standard for composite and filled chocolate. Codex STAN 142-1983. Joint FAO/WHO Food Standards Program, FAO, Rome
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