Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic-Reference-Cited by-同舟云学术

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Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic

Published:2007-02 Issue:1 Volume:114 Page:124-130
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Lagunes Gálvez Sandra,Loiseau Gérard,Paredes Jose Luis,Barel Michel,Guiraud Joseph-Pierre

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference42 articles.

1. Cocoa Market Report;Anonymous,2002

2. CNUCED : Marché Mondial du Cacao;Anonymous,2003

3. The microbial ecology of cocoa bean fermentations in Indonesia;Ardhana;International Journal of Food Microbiology,2003

4. La fermentation du cacao: le moyen de l'apprécier et de la maitriser;Barel;Revue des Industries Alimentaires et Agricoles,1997

5. La première transformation du cacao;Barel;Cahiers des Ingénieurs Agronomes,1998

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