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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile nagusia: Mariño Palacios, Leonor Sabina (author)
Formatua: bachelorThesis
Argitaratua: 2024
Gaiak:
Sarrera elektronikoa:http://dspace.utb.edu.ec/handle/49000/17067
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