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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/1039

Title: A morte de semente. Sua importância na tecnologia pós-colheita do cacau
Other Titles: The death of the seed. Its importance in post-harvesting of cocoa seeds
Authors: Ferrão, José Eduardo Mendes
Keywords: cocoa
efficient fermentation
death-seed
post-harvesting technology
cacau
morte-semente
fermentação eficaz
tecnologia pós-colheita
Issue Date: 2008
Publisher: Sociedade de Ciências Agrárias de Portugal
Citation: "Revista de Ciências Agrárias". ISSN 0871-018X. 31:1 (2008) 262-267
Abstract: The author shows a practical method to determine the moment of “death of the seed” in the course of “cocoa gum” fermentation and how to proceed to get an efficient fermentation on a short term, assuring the achievement of all the reactions generating the chocolate flavour to be developed during seeds roasting, obtaining larger rotation of material used in postharvesting technology, reduction in the number of workers and savings in dry product.
URI: http://hdl.handle.net/10400.5/1039
ISSN: 0871-018X
Appears in Collections:DAIAT - Artigos de Revistas

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