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rouge de cacao [2 records]
Record 1 - internal organization data 1994-12-13
Record 1, English
Record 1, Subject field(s)
- Culture of Fruit Trees
- Chocolate and Confectionery
Record 1, Main entry term, English
- cacao red 1, record 1, English, cacao%20red
Record 1, Abbreviations, English
Record 1, Synonyms, English
- cacao purple 1, record 1, English, cacao%20purple
Record 1, Textual support, English
Record 1, French
Record 1, Domaine(s)
- Arboriculture fruitière
- Confiserie et chocolaterie
Record 1, Main entry term, French
- rouge de cacao
1, record 1, French, rouge%20de%20cacao
correct
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Anthocyanine, pigment responsable de la coloration violette des cotylédons des forastero et trinitario, n'existe pas dans le criollo. 1, record 1, French, - rouge%20de%20cacao
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Fruticultura
- Productos de confitería y chocolatería
Record 1, Main entry term, Spanish
- rojo de cacao
1, record 1, Spanish, rojo%20de%20cacao
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1975-03-11
Record 2, English
Record 2, Subject field(s)
- Chocolate and Confectionery
Record 2, Main entry term, English
- cacao-red 1, record 2, English, cacao%2Dred
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Hilger also has ... followed the production of cacao-red during the fermentation and concludes that the colouring matter ... is a mixture of non-pitrogenous cacao-red and some glucoside. 1, record 2, English, - cacao%2Dred
Record 2, French
Record 2, Domaine(s)
- Confiserie et chocolaterie
Record 2, Main entry term, French
- rouge de cacao 1, record 2, French, rouge%20de%20cacao
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
pendant la dessiccation des fèves mûres, le ferment diastasique agit sur le glucoside du cacao et le décompose en glucose, rouge de cacao et en une certaine quantité de théobromine et de caféine. 1, record 2, French, - rouge%20de%20cacao
Record 2, Spanish
Record 2, Textual support, Spanish
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