Tiempo de cocción y tipos de empaque en la vida útil de fréjol como producto de V Gama
This study determined the effect of cooking time and different types of packaging in the life of a bean (Vigna sesquipedalis) taking into account the qualitative and microbiological characteristics. We used a completely randomized design (DCA) under Bifactorial A * B arrangement. Three replicates fo...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2013
|
| 主题: | |
| 在线阅读: | http://repositorio.espam.edu.ec/handle/42000/173 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
添加标签