“Calidad física y organoléptica de almendras de cacao (theobroma cacao l.) mediante métodos de fermentación y estaciones climáticas, fortaleza del valle”.

This research was carried out from October 2012 (date considered as the beginning of the high production during dry season) to February 2013 (date considered as the beginning of the high production for rainy season) at Corporación Fortaleza del Valle, a company dedicated to the collection, fermentat...

Cur síos iomlán

Sábháilte in:
Sonraí bibleagrafaíochta
Príomhchruthaitheoir: Párraga Vera, Carlos Luis (author)
Formáid: bachelorThesis
Teanga:spa
Foilsithe / Cruthaithe: 2015
Ábhair:
Rochtain ar líne:http://repositorio.espam.edu.ec/handle/42000/38
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