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| 001 | BR8000393 | ||
| 003 | BR-BrBNA | ||
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| 008 | 230509b bl.|||p| |||| 00| 00por d | ||
| 040 |
_aBR-BrBNA _bpor _cBiblioteca Nacional de Agricultura |
||
| 041 | _a(En) | ||
| 072 | _aQ10; S10 | ||
| 100 | 1 | _aLopez, A.S. | |
| 245 | 1 | _aFermentation 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] | |
| 246 | 1 | _aFermentation and organoleptic quality of cacao as affected by partial removal of pulp juices from the beans prior to curing [Theobroma cacao] | |
| 650 | _aTecnologia de alimento | ||
| 650 | _aComposicao de alimento | ||
| 650 | _aCacau | ||
| 650 | _aPolpa | ||
| 650 | _aChocolate | ||
| 650 | _aPropriedade organoleptica | ||
| 773 | 0 |
_tRevista Theobroma (Brazil) _xISSN 0370-7962 _g(Jan 1979), v. 9(1) p. 25-37 _wBR8000393 |
|
| 909 |
_a202311 _bLúcia _c55 _dLúcia Elande |
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| 942 |
_2AGRIS _n0 _cANA |
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| 999 |
_c103155 _d103155 |
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