Effect of different mixing intervals on the fermentation of cocoa beans

Journal of the Science of Food and Agriculture

Volumn 74, Issue 1, 1997, Pages 42-48

  Senanayake, Malinie ^a   Jansz, Errol R ^b   Buckle, Ken A ^c  

^a Research Station   (Sri Lanka)

^b UNIVERSITY OF SRI JAYEWARDENEPURA   (Sri Lanka)

^c UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

cocoa; fermentation; locations; mixing interval; sweat box; varieties

Indexed keywords

PHASEOLUS (ANGIOSPERM); THEOBROMA CACAO;

EID: 0030926528     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199705)74:1<42::aid-jsfa768>3.3.co;2-l     Document Type: Article

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