Influencia de fermentadores y tiempo de fermentación sobre la calidad del cacao de ascendencia nacional, en tres localidades de la provincia de Manabí.
The present investigation was carried out among March and September of the 2008, in three localities of the province of Manabi. Its objective went to determine the influence of the type and of the time of fermentation in the quality of the National cocoa of ancestry and to transfer the results to th...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2009
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| Schlagworte: | |
| Online Zugang: | http://repositorio.espam.edu.ec/handle/42000/567 |
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