APA

NEMLIN G., BAN-KOFFI L., GUEHI T. S., DADIE A. T., KOUADIO K. P. B., SOUMAILA D., KEDJEBO K. D. & Centre National de Recherche Agronomique. (2010). Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans. Abidjan: International Journal of Food Science and Technology.

Chicago

NEMLIN Gnopo, BAN-KOFFI Louis, GUEHI Tagro Simplice, DADIE Adjȟi T, KOUADIO Koffi P B, SOUMAILA Dabonne, KEDJEBO Kra D and Centre National de Recherche Agronomique. 2010. Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans. Abidjan: International Journal of Food Science and Technology.

Harvard

NEMLIN G., BAN-KOFFI L., GUEHI T. S., DADIE A. T., KOUADIO K. P. B., SOUMAILA D., KEDJEBO K. D. and Centre National de Recherche Agronomique. (2010). Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans. Abidjan: International Journal of Food Science and Technology.

MLA

NEMLIN Gnopo, BAN-KOFFI Louis, GUEHI Tagro Simplice, DADIE Adjȟi T, KOUADIO Koffi P B, SOUMAILA Dabonne, KEDJEBO Kra D and Centre National de Recherche Agronomique. Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans. Abidjan: International Journal of Food Science and Technology. 2010.