TÍTULO: Uso de diferentes materiales en el tapado del cacao

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1. TÍTULO: Uso de diferentes materiales en el tapado del cacao

T TULO Uso de diferentes materiales en el tapado del cacao durante el proceso de fermentaci n en cajas AUTORES Wilfredo Lambertt Lobaina Antonio Oliveros Vera Miguel de la Cruz Muguercia Miguel Men ndez Grenot Angel Columbi Londres Fernando F Selva Hern ndez y Gelasio A Matos Alonso INTRODUCCION La finalidad del beneficio del cacao es convertirlo en un producto conservable de f cil transporte y que posea las cualidades de aroma y sabor que le den todo su valor
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