Cocoa and coffee fermentations /

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Bibliographic Details
Other Authors:	Schwan, Rosane F. (Editor), Fleet, Graham H. (Editor)
Format:	Book
Language:	English
Published:	Boca Raton : 2015.
Series:	Fermented foods and beverages series
Subjects:	Cacao Cacao > Microbiología Café > Microbiología
Notas Contenido:	Mixed microbial fermentations and methodologies for their investigation Botany and production of cocoa Methods of cocoa fermentation and drying Microbial activities during cocoa fermentation Biochemistry of cocoa fermentation Quality and safety of cocoa beans Cocoa processing and chocolate technology Agro-industrial uses of cocoa by-productos Botany and production of coffee Methods of coffee fermentation and drying Microbial activity during coffee fermentation Metabolic responses of coffee beans during processing and their impact on coffee flavor Quality of coffee beans Toxigenic fungi and mycotoxins in coffee Management and utilization of wastes from coffee processing

Description
Physical Description:	xviii, 633 páginas : ilustraciones, fotografías ; 24 cm.
Bibliography:	Incluye referencias bibliográficas e índice
ISBN:	9781439847916

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