About this Agricultural and Biological Sciences article
Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes by Peláez, Pedro. P.; Guerra, Saulo; Contreras, David is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Peláez, Pedro. P.; Guerra, Saulo; Contreras, David
- Publisher
- Universidad Nacional de Tujillo; Trujillo: Facultad de Ciencias Agropecuarias Universidad Nacional de Trujillo; Universidad Nacional de Trujillo (ISSN 2077-9917)
- Published
- 2016
- Field
- Agricultural and Biological Sciences (Life Sciences)