Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.

Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.

A study was carried out to examine microbiological and physicochemical changes during the fermentation of Theobroma cacao. Isolation, partial purification, characterization of cocoa lipase were also carried out. Results showed that several microbes were successfully detected during fermentation...

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書目詳細資料
主要作者:	Samsumaharto, Ratna Agung
格式:	Thesis
語言:	English English
出版:	2000
主題:	Fermentation Cacao Microbiology - Research
在線閱讀:	http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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