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Effect of fermentation and drying practices on the chemical and physical profiles of Ghana cocoa
Home
Publications
Effect of fermentation and drying practices on the chemical and physical profiles of Ghana cocoa
Effect of fermentation and drying practices on the chemical and physical profiles of Ghana cocoa
Keith I. Tomlins
Keith I. Tomlins
DB
David M. Baker
David M. Baker
PD
Pam Daplyn
Pam Daplyn
DA
Daniel Adomako
Daniel Adomako
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1 January 1993
journal article
Published by
Elsevier BV
in
Food Chemistry
Vol. 46
(3)
,
257-263
https://doi.org/10.1016/0308-8146(93)90116-w
Abstract
No abstract available
Keywords
GHANA
COCOA FERMENTATIONS
BEANS
POD STORAGE
HARVEST
CULTIVAR
Cited by 16 articles