Elaboración de néctar de nísperos (Mespillus germanica), con dos tipos de conservantes (benzoato de sodio, sorbato de potasio), y tres endulzantes (panela, miel de abeja, azúcar blanca) en la Universidad Técnica de Cotopaxi 2012-2013
The present research was carried out in the Technical University of Cotopaxi in the Vegetable Raw Material and Industrialization of Fruits Laboratory and Vegetables of the Agroindustrial Engineering Major, it located in Cotopaxi Province, Eloy Alfaro Parish, in the Salache Sector. Where nectar of me...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2014
|
| Schlagworte: | |
| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/2659 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Tag hinzufügen