Incidencia del estado de madurez, tiempo y temperatura de fermentación sobre los parámetros de calidad en granos de cacao para exportación
Cocoa alcohol loses between 5 % and 15 % during production and storage due to factors such as evaporation, 40 % of the losses in organoleptic quality of Ecuadorian cocoa are due to inadequate fermentation practices; this percentage reflects the critical importance of optimizing time and temperature...
Gorde:
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| Formatua: | bachelorThesis |
| Argitaratua: |
2024
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| Gaiak: | |
| Sarrera elektronikoa: | http://dspace.utb.edu.ec/handle/49000/17067 |
| Etiketak: |
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