Caracterización físico-químico y sensorial en cascarilla de cacao (Theobroma caca L.) nacional trinitario para la elaboración de una bebida alcohólica.
The present research was carried out at the Chemistry Laboratory, located in the Experimental Farm "La María" of the State Technical University of Quevedo, located at km 7 1/2 of the Quevedo road – El Empalme, San Felipe Campus; Guangzhou Mocache, Los Ríos Province. Maceration is a very su...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2020
|
| Schlagworte: | |
| Online Zugang: | http://repositorio.uteq.edu.ec/handle/43000/5481 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Tag hinzufügen