STUDIES ON COCOA BEANS (THEOBROMA-COCOA L) - EFFECT OF SOME PROCESSES ON THE MICROSTRUCTURE AND COLOR OF BEANS

被引：3
|
作者：
ABOBAKR, TM
SHEKIB, LA
机构：
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1987年 / 184卷 / 04期
关键词：
D O I：
10.1007/BF01027661
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：271 / 273
页数：3
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