PREVALENCE OF TOXYGENIC MICRO-ORGANISMS IN COCOA PEPPERS AFTER THE FERMENTATIVE AND DRYING PROCESSES IN THE AGRO-FOREST SYSTEMPREVALENCE OF TOXYGENIC MICRO-ORGANISMS IN COCOA PEPPERS AFTER THE FERMENTATIVE AND DRYING PROCESSES IN THE AGRO-FOREST SYSTEM Documento uri icon

  •  
  • Visão geral
  •  
  • Pesquisas
  •  
  • Identidade
  •  
  • Informação adicional documento
  •  
  • Outro
  •  
  • Ver todos
  •  

tipo

  • journal article

data de publicação

  • 2021-01-01