Estudio del efecto fermentativo del hongo kéfir y la levadura (Saccharomyces cerevisiae) en tres variedades de banano (Cavendish), (Valéry), (Williams) para la elaboración de una bebida alcohólica en un centro de acopio de la ciudad de Latacunga en el período 2013
This research was performed to avoid the economic loss was found in the Collection Center pussy using excess banana ripeness; for which an alcoholic beverage banana product was developed in the Industrial Flodilicores SA, of Quito, the same that focuses on the study of fermentative effect of kefir f...
-д хадгалсан:
| Үндсэн зохиолч: | |
|---|---|
| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2015
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://repositorio.utc.edu.ec/handle/27000/2637 |
| Шошгууд: |
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