Tiempo de cocción y tipos de empaque en la vida útil de fréjol como producto de V Gama

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...

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Bibliographic Details
Main Author: Alcívar Alcívar, Walter Emilio (author)
Other Authors: Loor Mera, Yéssica Alexandra (author)
Format: bachelorThesis
Language:spa
Published: 2013
Subjects:
Tiempo
Empaque
Frejól
Bromatológicas
Flora total
Vida útil
Online Access:http://repositorio.espam.edu.ec/handle/42000/173
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