Efecto del cloruro de sodio y dos líquidos de cobertura en la conservación química del pimiento (Capsicum Annuum L.)
This research was conducted with the objective of establishing the optimum concentration of sodium chloride and two packing media (acetic acid and olive oil) to extend the life of the pepper, subjecting it to the conservation process can fit the standard Ecuador (INEN 405). Design was used in two-fa...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2014
|
| 主题: | |
| 在线阅读: | http://repositorio.espam.edu.ec/handle/42000/436 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
添加标签