Pure yeast culture fermentation of cocoa (Theobroma cacao L): effect on yield of sweatings and cocoa bean quality

Author: Buamah R.   Dzogbefia V.P.   Oldham J.H.  

Publisher: Springer Publishing Company

ISSN: 0959-3993

Source: World Journal of Microbiology and Biotechnology, Vol.13, Iss.4, 1997-01, pp. : 457-462

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