Effect of fermentation conditions on the quality of cocoa butter.
Date
1992
Document Type
Master Thesis
Degree
Master of Science in Food Science
Language
English
LC Subject
Cocoa butter
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 995 1992 F61 C47
Recommended Citation
Cervantes, Teresa Amaryllis K., "Effect of fermentation conditions on the quality of cocoa butter." (1992). Graduate Student's Output. 3808.
https://www.ukdr.uplb.edu.ph/etd-grad/3808
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