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2. The Cocoa Bean Acidity Problem in Malaysia;Carr,1977
3. Mitigation of cocoa bean acidity — fermentary investigations;Chong,1980
4. The formation of acetic acid during the fermentation of cacao;Dittmar;Gordian,1963
5. Acidic characteristics of fermented and dried cocoa beans from different countries of origin;Jinap;J. Food Sci.,1990