Estudio de la actividad microbiana durante el proceso de fermentación en híbridos de cacao (Theobroma cacao L.) mediante la adición de musáceas.
The objective of scientific research is the evaluation of microbial activity by adding two sources as energy source during the fermentation process of almonds in experimental cocoa (Theobroma cacao L.) hybrids. The evaluation was carried out in the Laboratory of Nutrition Rumiology and Metabolism (R...
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| Autor principal: | |
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2017
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| Assuntos: | |
| Acesso em linha: | http://repositorio.uteq.edu.ec/handle/43000/2074 |
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