Project to establish physical, chemical and organoleptic parameters to differentiate between fine and buk cocoa

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dc.coverage.spatialE. E. Tropical Pichilinguees_ES
dc.creatorButler, D,R.
dc.creatorSukha, D.A.
dc.date.accessioned2015-07-30T20:47:35Z
dc.date.available2015-07-30T20:47:35Z
dc.date.issued2001-02
dc.description.abstractDescribe brlefly lhe mosl slgnificant resLJlts ror eactl Componen\. You may wlsh to reler lo lhe Annex 1 ana lo other annexes for an", clelailea results or reports Orl 5peCil ic actlvittes carriea out. Dlscuss any slgnificant linallsea result. suCh as on new selections made. disease ar pesl resislance screen,1g and posslbie other stuales undertaken Wlth in lhe Projectes_ES
dc.format.extent47 p.es_ES
dc.identifier.other*EC-INIAP-BEETP-MB. Quevedo (INIAP/17)
dc.identifier.urihttp://repositorio.iniap.gob.ec/handle/41000/1727
dc.language.isoenes_ES
dc.publisherTrinidad: The University of the West Indies, 2001es_ES
dc.subjectCACAOes_ES
dc.subjectTHEOBROMA CACAOes_ES
dc.subjectPARÁMETROS ORGANOLÉPTICOSes_ES
dc.subjectPROYECTOS DE INVESTIGACIÓNes_ES
dc.titleProject to establish physical, chemical and organoleptic parameters to differentiate between fine and buk cocoaes_ES
dc.typeProyectoes_ES
dcterms.bibliographicCitationButler, D.R., & Sukha, D.A. (Eds.). (2001). Project to establish physical, chemical and organoleptic parameters to differentiate between fine and buk cocoa. Trinidad: The University of the West Indies.

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