Influencia de las alternativas de secado, temperatura y humedad relativa sobre la calidad física y organoléptica del grano de cacao

The quality of the bean and the organoleptic quality of the cocoa liquor is a concern of the producers and exporters of this product. This situation led to a trial to establish the effect of the drying alternatives on the physical and organoleptic quality of the cocoa bean and to relate the physical...

• Huvudupphovsman: Proaño Loor, Carmen Alejandrina (author)
• Övriga upphovsmän: Vélez Alcívar, Tanya María (author)
• Materialtyp: bachelorThesis
• Språk: spa
• Publicerad: 2021
• Ämnen: Calidad sensorial; Cacao fino; Licor de cacao; Beneficio del grano
• Länkar: http://repositorio.espam.edu.ec/handle/42000/1545