Comparación de perfiles físicos y sensoriales entre clones de Theobroma cacao l. bajo tres tiempos de microfermentación.
The present research was carried out on December of 2015, at the Polytechnic Agricultural School of Manabi "Manuel Félix López", in order to determine the physical and sensorial quality of cocoa almonds from clones EET-575, EET-576 and EET- 116. A completely randomized design (DCA) was use...
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| 格式: | bachelorThesis |
| 語言: | spa |
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2017
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| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/535 |
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