Lopez, A.S. <br/><br/>
Fermentation and organoleptic quality of cacao as affected by partial removal of pulp juices from the beans prior to curing [Fermentacao; Propriedade organoleptica; Chocolate; Theobroma cacao] 
 Fermentation and organoleptic quality of cacao as affected by partial removal of pulp juices from the beans prior to curing [Theobroma cacao] 

<br/><br/><label>Subjects--Topical Terms: </label><br/>Tecnologia de alimento<br/>Composicao de alimento<br/>Cacau<br/>Polpa<br/>Chocolate<br/>Propriedade organoleptica