Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia

Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia

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Autor
Fonseca Blanco, Jorge Daniel
López Hernandez, Martha del Pilar
Ortiz Galeano, Laura Sabrina
Criollo Nuñez, Jenifer
Lozano Tovar, María Denis
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http://test.repositoriodigital.com:8080/handle/123456789/84946
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