Guide for the assessment of cacao quality and flavour
The Guide includes detailed protocols and procedures for evaluating cacao in various forms, such as unroasted cacao bean coarse powder, cacao mass, and chocolate. These methodologies have been developed over several years by a diverse group of experts, enabling objective assessments of cacao quality...
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
2023
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/132065 |
Ejemplares similares: Guide for the assessment of cacao quality and flavour
- Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters
- Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
- Manual de renovación de copa de cacao. Lecciones aprendidas del cacao Blanco de Piura y Chuncho de Cusco
- Decommodifying cacao: matchmaking between producers and buyers of fine flavour cacao from Peru
- Large genetic diversity for fine-flavor traits unveiled in cacao (Theobroma cacao L.) with special attention to the native Chuncho variety in Cusco, Peru
- Cacaos de El Salvador evaluados por el CENTA