Effect Of Pod Storage And Fermentation Durations Using Shallow Box On The Quality Of Cocoa (Theobroma Cacao L.) Beans
Fermentation is important for the formation of flavour and colour precursor in the cocoa beans which are influenced by various factors including post-harvest practices. Therefore, the effect of pod storage and fermentation duration using a shallow box on the Malaysian cocoa beans was investigated...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2018
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| 主題: | |
| オンライン･アクセス: | http://eprints.usm.my/50198/ |
| Abstract | Abstract here |