Estudio del proceso fermentativo del cacao nacional (Theobroma cacao) considerando distintos tipos y su incidencia en las características físico-químicas y sensoriales"

The aim of the present research work is to study the fermentation process of the Ecuadorian cacao (Theobroma cacao). For this purpose, there have been considered different types of cocoa and their impact on the| physical-chemical and sensory characteristics. or development, 5 kg of each sample was f...

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書目詳細資料
主要作者: Aldas Morejón, Jhonnatan Placido (author)
其他作者: Revilla Escobar, Karol Yannela (author)
格式: bachelorThesis
語言:spa
出版: 2020
主題:
在線閱讀:http://repositorio.uteq.edu.ec/handle/43000/5184
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