Agents inducing the death of cacao seeds during fermentation
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference16 articles.
1. ‘The Fermentation of Cacao’, (Ed.), 1913, p. 134 (London: John Bale, Sons & Danielsson)
2. ‘Cacao Fermentation’, 1937 (London: John Bale, Sons & Curnow)
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