Effect Of Pod Storage And
Fermentation Durations Using
Shallow Box On The Quality Of
Cocoa (Theobroma Cacao L.)
Beans

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Effect Of Pod Storage And Fermentation Durations Using Shallow Box On The Quality Of Cocoa (Theobroma Cacao L.) Beans

Fermentation is important for the formation of flavour and colour precursor in the cocoa beans which are influenced by various factors including post-harvest practices. Therefore, the effect of pod storage and fermentation duration using a shallow box on the Malaysian cocoa beans was investigated...

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Bibliographic Details
Main Author:	Sulaiman, Khairul Bariah
Format:	Thesis
Language:	English
Published:	2018
Subjects:	HD28-70 Management. Industrial Management
Online Access:	http://eprints.usm.my/50198/ http://eprints.usm.my/50198/1/KHAIRUL%20BARIAH%20SULAIMAN.pdf

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