SU646254A1 - Method of evaluating the fermentation degree of cacao-seeds - Google Patents
Method of evaluating the fermentation degree of cacao-seedsInfo
- Publication number
- SU646254A1 SU646254A1 SU772516658A SU2516658A SU646254A1 SU 646254 A1 SU646254 A1 SU 646254A1 SU 772516658 A SU772516658 A SU 772516658A SU 2516658 A SU2516658 A SU 2516658A SU 646254 A1 SU646254 A1 SU 646254A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- cacao
- seeds
- evaluating
- fermentation degree
- fermentation
- Prior art date
Links
Landscapes
- Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
Description
(54) СПОСОБ ОЦЕНКИ СТЕПЕНИ ФЕРМЕНТАЦИИ КАКАО-БОБОВ(54) METHOD FOR ESTIMATING THE DEGREE OF FERMENTATION OF COCOA-BEANS
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU772516658A SU646254A1 (en) | 1977-08-05 | 1977-08-05 | Method of evaluating the fermentation degree of cacao-seeds |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU772516658A SU646254A1 (en) | 1977-08-05 | 1977-08-05 | Method of evaluating the fermentation degree of cacao-seeds |
Publications (1)
Publication Number | Publication Date |
---|---|
SU646254A1 true SU646254A1 (en) | 1979-02-05 |
Family
ID=20721763
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU772516658A SU646254A1 (en) | 1977-08-05 | 1977-08-05 | Method of evaluating the fermentation degree of cacao-seeds |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU646254A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8460739B2 (en) | 2008-01-22 | 2013-06-11 | Barry Callebaut Ag | Process for making red or purple cocoa material |
US8709524B2 (en) | 2007-11-19 | 2014-04-29 | The Hersey Company | Process for preparing red cocoa ingredients, red chocolate, and food products |
-
1977
- 1977-08-05 SU SU772516658A patent/SU646254A1/en active
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8709524B2 (en) | 2007-11-19 | 2014-04-29 | The Hersey Company | Process for preparing red cocoa ingredients, red chocolate, and food products |
US8460739B2 (en) | 2008-01-22 | 2013-06-11 | Barry Callebaut Ag | Process for making red or purple cocoa material |
US9107430B2 (en) | 2008-01-22 | 2015-08-18 | Barry Callebaut Ag | Process for producing red or purple cocoa-derived material |
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