Evaluation of the Physical and Sensory Characteristics of Cocoa Liquor Associated with Sowing Models

The promotion of commercial crops of cocoa has increased the use of sowing models, favoring the genetic organization, standardization of the fermentation process and optimizing the quality, obeying the needs of the market and consumer. Taking this into account, the physical and sensory evaluation of...

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Autores:

Tipo de recurso:

Fecha de publicación:

2019

Institución:

Universidad Pedagógica y Tecnológica de Colombia

Repositorio:

RiUPTC: Repositorio Institucional UPTC

Idioma:

spa

OAI Identifier:

oai:repositorio.uptc.edu.co:001/10639

Acceso en línea:

https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890
https://repositorio.uptc.edu.co/handle/001/10639

Palabra clave:

cacao
comparative evaluation
fermentation
plant breeding
statistical analysis
análisis estadístico
cacao
evaluación comparativa
fermentación
selección de las plantas

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http://purl.org/coar/access_right/c_abf2