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Cocoa and Chocolate

  • Lee F
Springer Netherlands, (1983), 441-461
DOI: 10.1007/978-94-011-7376-6_19
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Abstract

Cacao originated in the Americas, probably in the jungles of the Orinoco and Amazon valleys. Cultivated by the Aztecs of Mexico and by the Mayas of Central America, cacao was being used by them at the time of the discovery of America by Columbus and the conquest of...

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APA

Lee, F. A. (1983). Cocoa and Chocolate. In Basic Food Chemistry (pp. 441–461). Springer Netherlands. https://doi.org/10.1007/978-94-011-7376-6_19

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