Efecto del uso de Saccharomyces cerevisiae en procesos de fermentación de cacao (Theobroma cacao L.), clon CNN51 y su influencia en la calidad
The cacao is of great importance in the country because its production and commercialization benefit many families. However, the quality of this product is significantly influenced by post-harvest practices, which are crucial for developing attributes to produce quality chocolate. The present study...
Gardado en:
| Autor Principal: | |
|---|---|
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2024
|
| Subjects: | |
| Acceso en liña: | https://dspace.unl.edu.ec/jspui/handle/123456789/30477 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
Engadir etiqueta