Composition and Thermogravimetric Characterization of Components of Venezuelan Fermented and Dry Trinitario Cocoa Beans (Theobroma Cacao L.): Whole Beans, Peeled Beans and Shells

Revista Tecnica de la Facultad de Ingenieria Universidad del Zulia - Venezuela
doi 10.22209/rt.v42n1a06
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Corporacion Universitaria Remington

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