Aislamiento e Identificación de Microorganismos Fermentadores de una Bebida Ancestral fermentada (chicha) a partir de Chonta (bactris gasipaes h.b.k)
This research was developed at Technical University of Cotopaxi in microbiology laboratories of Agro industrial Engineering where were aimed the identification and isolation fermenting microorganisms of ancestral drink from chonta (chicha). (bactris gasipaes h.b.k) , the purpose of this research was...
-д хадгалсан:
| Үндсэн зохиолч: | |
|---|---|
| Бусад зохиолчид: | |
| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2019
|
| Нөхцлүүд: | |
| Онлайн хандалт: | http://repositorio.utc.edu.ec/handle/27000/6145 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
|
Шошго нэмэх