Análisis de la cinética del secado de cacao en función de la temperatura.
Cocoa is a product highly required by the international market; Many are the investments made in research and development, to obtain new products, but very few investigations focus on the kinetics of cocoa drying. The treatment of cocoa is a process that takes time and effort, for this reason there...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | masterThesis |
| 語言: | spa |
| 出版: |
2023
|
| 主題: | |
| 在線閱讀: | http://repositorio.utc.edu.ec/handle/27000/10481 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽