Evaluación de tres tipos de bocashi con la aplicación de microorganismos eficientes, elaborados con residuos orgánicos de las UPAs de la parroquia Chuquiribamba, del cantón Loja
The present research consists in evaluating three types of bocashi made with organic residues such as corn, beans, peas, cabbage, onions, lettuce, broccoli and potatoes from the UPAs of the Chuquiribamba parish with three fermentation periods at 30, 45, And 60 days and with application of local and...
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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2017
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| Accès en ligne: | http://dspace.unl.edu.ec/jspui/handle/123456789/19242 |
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