“Evaluación sensorial de sistemas de fermentación de almendra de cacao (Theobroma cacao L.), en el clon “CCN51” en la zona de Bucay, Provincia del Guayas”.

VIII. SUMMARY The following work was carried out at the La Margot farm located at the Matilde Esther compound, located at UTM coordinates 689704.5 East -9773012.3 North. 14 meters above sea level with irregular topography, type of loamy clay soil between the limits of the provinces of Guayas, Los Rí...

• Yazar: Barragán Bustamante, Boris Humberto (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2019
• Konular: Cacao; Fermentacion; Evaluacion
• Online Erişim: http://dspace.utb.edu.ec/handle/49000/6135