Influencia de condiciones (tiempo y temperatura) del tostado de cacao en microempresas artesanales de Manabí en la calidad integral del chocolate
This research work aims to evaluate the conditions (time and temperature) of cocoa roasting in artisanal micro-enterprises in Manabí regarding the integral quality of the chocolate. The roasting process was observed in each micro-enterprise coded by the initial of the producer's name and surnam...
Saved in:
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2023
|
| Fag: | |
| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/2224 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Tilføj Tag