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1
Capítulo 74 Minas y canteras
by Amstrong, James R.
Published 2012
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eBook
2
Ecosystem services from coffee agroforestry in Central America: estimation using the CAF2021 model
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Artículo
3
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
“... acidity, astringency, and bitterness, and emphasizing the cocoa flavors, fruity, nutty, and panela malt....”
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4
Diseño y establecimiento de un sistema de aseguramiento de calidad bajo el enfoque de análisis de peligros y puntos críticos de control, en las etapas de fermentación, secado y almacenamiento de cacao, en cuatro centrales de beneficio del departamento del huila
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bachelor thesis
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