Chocolate flavour: its assessment and speculation as to its probable origin; an attempt to reconcile practical knowledge of the flavour of the main varieties of cocoa with recent scientific advances
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| Format: | biblioteca |
| Publié: |
Oct
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| Sujets: | CACAO, CHOCOLATE, PALATABILIDAD, PROPIEDADES ORGANOLEPTICAS, AROMA, PROCESAMIENTO, VARIEDADES, METODOS DE FERMENTACION, CROMATOGRAFIA LIQUIDA ALTA PRESION, |
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