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Correlation between Electrical Conductivity and the Percentage of Fermented Beans for Peruvian CCN 51 Cocoa Beans

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Jorge L.M. Loo-Miranda
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad Nacional de Colombia 2022
Materias:	Ingeniería fermentation mathematical model Cocoa beans for chocolate
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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