Analisis de los tres tipos de fermentacion de cacao en la provincia de Los Rios

Ecuador's cocoa production is becoming one of the most important targets for export businesses. Several international chocolate companies have set their sights on the quality of our country's cocoa. Ecuadorian cocoa is recognized worldwide for its marked characteristics of aroma and color,...

• Հիմնական հեղինակ: Robinson Alexis, Jimenez Moya (author)
• Ձևաչափ: bachelorThesis
• Հրապարակվել է: 2021
• Խորագրեր: Cacao; Fermentaciòn; Tipos de fermentaciones; Oxigenaciòn
• Առցանց հասանելիություն: http://dspace.utb.edu.ec/handle/49000/9286