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...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2021
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| Online Zugang: | http://repositorio.espam.edu.ec/handle/42000/1545 |
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