Estudio de parámetros físico-químicos durante el proceso del tostado del café variedades: robusta (Coffea canephora) y arábigo (Coffea arabica) cultivado en la provincia Bolívar.
The research work; "Study of physical-chemical parameters during the coffee roasting process, varieties: robusta (Coffea canephora) and arabica (Coffea arabica) cultivated in Bolívar Province.", Describes the determination of the most relevant physical and chemical parameters in Coffea can...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2018
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| Teme: | |
| Online dostop: | http://dspace.ueb.edu.ec/handle/123456789/2770 |
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