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...

• Үндсэн зохиолч: Alcívar Alcívar, Walter Emilio (author)
• Бусад зохиолчид: Loor Mera, Yéssica Alexandra (author)
• Формат: bachelorThesis
• Хэл сонгох: spa
• Хэвлэсэн: 2013
• Нөхцлүүд: Tiempo; Empaque; Frejól; Bromatológicas; Flora total; Vida útil
• Онлайн хандалт: http://repositorio.espam.edu.ec/handle/42000/173