The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting
Disimpan dalam:
| Pengarang Utama: | |
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| Format: | Thesis |
| Diterbitkan: |
1996
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| Subjek-subjek: | |
| Capaian Atas Talian: | http://eprints.utm.my/44109/ |
| Penanda-penanda: |
Tambah Penanda
Tiada Penanda, Jadilah orang pertama menanda rekod ini!
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| Penerangan tidak tersedia. |