Moreira, I.M. da V. <br/><br/>
Analytical study of cocoa beans and characterization of chocolates of different cocoa hybrids during yhe spontaneous and inoculated fermentation processes 

 - Lavras, MG (Brasil):   2017.  
 - 138 p. 
<br/><br/> Summaries (Eng, Por); Several bibliography; 17 illus.; 9 tables 
<br/><br/><label>Subjects--Topical Terms: </label><br/>CHOCOLATE<br/>CACAU<br/>FERMENTAÇÃO<br/>VARIEDADE