Diseño de procesos poscosecha y evaluación de la fermentación mediante levaduras para cacao nacional

Diseño de procesos poscosecha y evaluación de la fermentación mediante levaduras para cacao nacional

This project describes a post-harvest method design for Cacao Nacional at the company “La Leyenda del Chocolate Ltda” located in Puerto Quito, Pichincha, Ecuador. The post-harvest stages of cocoa in Ecuador are carried out empirically by farmers, causing high variability in beans final quality. In o...

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Bibliographic Details
Main Author: Daza Safadi, Cristina Maribel (author)
Other Authors: Tapia Román, Esteban Andrés (author)
Format: bachelorThesis
Language:spa
Published: 2017
Subjects:
CACAO
THEOBROMA CACAO
INGENIERÍA ALIMENTOS
FERMENTACIÓN
Online Access:http://dspace.udla.edu.ec/handle/33000/7506
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http://dspace.udla.edu.ec/handle/33000/7506

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