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Bibliographic Details
Main Author: Jorge L.M. Loo-Miranda
Format: Artículo científico
Language:en
Published: Universidad Nacional de Colombia 2022
Subjects:
Ingeniería
fermentation
mathematical model
Cocoa beans for chocolate
Online Access:https://www.redalyc.org/articulo.oa?id=64379889007
https://www.redalyc.org/journal/643/64379889007/
https://www.redalyc.org/journal/643/64379889007/html/
https://www.redalyc.org/journal/643/64379889007/64379889007.epub
https://www.redalyc.org/journal/643/64379889007/movil
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Internet

https://www.redalyc.org/articulo.oa?id=64379889007
https://www.redalyc.org/journal/643/64379889007/
https://www.redalyc.org/journal/643/64379889007/html/
https://www.redalyc.org/journal/643/64379889007/64379889007.epub
https://www.redalyc.org/journal/643/64379889007/movil

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