Pages that link to "Q208008"
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The following pages link to cocoa bean (Q208008):
Displaying 50 items.
- chocolate (Q195) (← links)
- Ivory Coast (Q1008) (← links)
- Aztec (Q12542) (← links)
- cacao (Q42385) (← links)
- cocoa butter (Q251106) (← links)
- cacao (Q257263) (← links)
- Cocoa (Q409924) (← links)
- chocolate brownie (Q503129) (← links)
- M&M's (Q739550) (← links)
- Milka (Q757388) (← links)
- cocoa powder (Q1062396) (← links)
- Ghana Cocoa Board (Q1105405) (← links)
- criollo (Q1140098) (← links)
- Nesquik (Q1150326) (← links)
- Tejate (Q1389341) (← links)
- Smarties (Q1400476) (← links)
- chocolate liquor (Q1721876) (← links)
- Freia Melkesjokolade (Q1785926) (← links)
- Guadeloupe (Q2238358) (← links)
- Berlijn (Commewijne) (Q2413861) (← links)
- Aztec Empire (Q2608489) (← links)
- Groot Marienbosch plantation (Q4857051) (← links)
- Cocoa Processing Company (Q5139768) (← links)
- Cushta (Q5795066) (← links)
- Nugatti (Q6516231) (← links)
- Produce Buying Company (Q7247681) (← links)
- Category:Cocoa (Q7779946) (← links)
- (Q12547954) (redirect page) (← links)
- Bocca (Q12713843) (← links)
- Jan van Loon (Q13736160) (← links)
- (Q16643224) (← links)
- (Q17363141) (← links)
- Tabasco (Q18217294) (← links)
- cocoa farming (Q18466312) (← links)
- Cacaoweg (Q18981856) (← links)
- Krappahoek (Q20967226) (← links)
- Lot 36 Gloria (Nickerie) (Q21000071) (← links)
- Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations (Q24631325) (← links)
- Histoire naturelle du cacao et du sucre (Q27996596) (← links)
- Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity (Q28729125) (← links)
- Category:Cocoa beans (Q29959194) (← links)
- michałki (Q30089578) (← links)
- Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations (Q30559186) (← links)
- Kate Fotso (Q30727836) (← links)
- Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana (Q30836301) (← links)
- Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil (Q31009750) (← links)
- Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans (Q31118570) (← links)
- Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library (Q33608818) (← links)
- Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels (Q33831261) (← links)
- Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation (Q34397229) (← links)