Changes in physical and chemical characteristics of fermented cocoa(Theobroma cacao)beans with manual and semi-mechanized transfer, between fermentation boxes
The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi - mechanized (SM) way. Mass temperature, moisture, pH, and total acidity o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2016-01-01
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| Series: | Scientia Agropecuaria |
| Online Access: | http://www.redalyc.org/articulo.oa?id=357646642004 |