Evaluación de las variedades de ají capsicum spp. PIRI PIRI (C. frutesces), Tabasco (C. frutesces) y de árbol (C. annuum), para la elaboración de una salsa picante agridulce

Evaluación de las variedades de ají capsicum spp. PIRI PIRI (C. frutesces), Tabasco (C. frutesces) y de árbol (C. annuum), para la elaboración de una salsa picante agridulce

In this research study varieties Piri Piri peppers, Tabasco and tree obtained enclosure Buenos Aires parish belonging to the canton San Carlos Quevedo and acquired sample was 250 grams of bittersweet spicy sauce to treatment were evaluated, for which they were used in total 135 grams of chili, it is...

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Bibliographic Details
Main Author: Yun-Hon Sacoto, Julio César (author)
Format: bachelorThesis
Language:spa
Published: 2015
Subjects:
Evaluación de las variedades de ají capsicum spp.
PIRI PIRI (C. frutesces), para Tabasco (C. frutesces) y de árbol (C. annuum)
Elaboración de una salsa picante agridulce
Online Access:http://repositorio.uteq.edu.ec/handle/43000/299
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