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EVALUACIÓN DEL PROCESO FERMENTACIÓN DE CACAO EN LA REGIÓN NORTE DE GUATEMALA.
- Source :
- Revista de la Universidad del Valle de Guatemala; 2022, Issue 43, p72-93, 21p
- Publication Year :
- 2022
-
Abstract
- <i>Copyright of Revista de la Universidad del Valle de Guatemala is the property of Universidad del Valle de Guatemala and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- CACAO beans
FERMENTATION
COCOA
RAW materials
TEMPERATURE
ENZYMES
Subjects
Details
- Language :
- Spanish
- ISSN :
- 16075706
- Issue :
- 43
- Database :
- Supplemental Index
- Journal :
- Revista de la Universidad del Valle de Guatemala
- Publication Type :
- Academic Journal
- Accession number :
- 174308708