Tipo y concentraciones de zumos como saborizantes y aromatizantes naturales en la aceptabilidad de una bebida alcohólica
This research was conducted to determine the acceptability of the alcoholic beverage with the addition of lemon juice (Citrus aurantifolia) var. Subtle and passion fruit (Passiflora edulis) var. Flavicarpa as flavoring and flavouring natural through sensory analysis, analyze during storage the affec...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2017
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/642 |
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