SU646254A1 - Method of evaluating the fermentation degree of cacao-seeds - Google Patents

Method of evaluating the fermentation degree of cacao-seeds

Info

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
Application number
SU772516658A
Other languages
Russian (ru)
Inventor
Ксения Борисовна Гурьева
Олег Борисович Церевитинов
Original Assignee
Предприятие П/Я А-3715
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Предприятие П/Я А-3715 filed Critical Предприятие П/Я А-3715
Priority to SU772516658A priority Critical patent/SU646254A1/en
Application granted granted Critical
Publication of SU646254A1 publication Critical patent/SU646254A1/en

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  • 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

SU772516658A 1977-08-05 1977-08-05 Method of evaluating the fermentation degree of cacao-seeds SU646254A1 (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (3)

* Cited by examiner, † Cited by third party
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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