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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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2013
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| Teme: | |
| Online pristup: | http://repositorio.espam.edu.ec/handle/42000/173 |
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