Abstract
The aim of this chapter is not to provide a complete review of the microbiology of cocoa and chocolate. The intention is, however, to give a practical understanding of the flora developed during the processing of cocoa as well as to look at the risk to man due to contamination by pathogenic bacteria. The latter is a major cause for concern to microbiologists in the confectionery industry.
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© 1994 Springer Science+Business Media Dordrecht
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Mazigh, D. (1994). Microbiology of chocolate. In: Beckett, S.T. (eds) Industrial Chocolate Manufacture and Use. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2111-2_17
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DOI: https://doi.org/10.1007/978-1-4615-2111-2_17
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