“Métodos de fermentación en el cacao (Theobroma cacao) CCN 51 con la norma INEN 176 en la parroquia Guasaganda, La Maná”

Fermentation in cocoa is a very important stage in the process of obtaining the beneficiary, since from there arise the precursors of the characteristic aroma and flavor of chocolate. Currently, an ideal fermentation method has not been defined, so it is carried out poorly. For this reason, the pres...

• Главный автор: Murillo Pilay, Murillo Pilay (author)
• Другие авторы: Soria Paula, Galo Tarquino (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2023
• Предметы: CACAO; TIEMPO; INEN 176; PH; FERMENTACIÓN; AGRONOMÍA
• Online-ссылка: http://repositorio.utc.edu.ec/handle/27000/10094