Proceso de beneficiado del cacao en la calidad de los granos
The processing of cocoa is the processing of cocoa beans to achieve the necessary physical, chemical and sensory conditions required by the market and the final consumer and in addition to achieving better quality of the raw material. The information obtained was carried out through the analysis, sy...
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| Natura: | bachelorThesis |
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2024
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| Accesso online: | http://dspace.utb.edu.ec/handle/49000/15996 |
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