CONSERVACIÓN DE LA FRUTILLA (Fragaria annasa), CON LA APLICACIÓN DE BACTERIAS ÁCIDO LÁCTICAS PROVENIENTES DEL MUCILAGO DE CACAO (Theobroma cacao L) UTILIZANDO LOS MÉTODOS DE INMERSIÓN Y ASPERSIÓN
Preserve strawberry (Frgaria annassa) with the application of lactic acid bacteria from cocoa mucilage (Theobroma cacao L) using immersion and spray methods. It was carried out at the State Technical University of Quevedo campus "La María". We proceed to first sterilize the materials, such...
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| Hovedforfatter: | |
|---|---|
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2023
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| Fag: | |
| Online adgang: | https://repositorio.uteq.edu.ec/handle/43000/7999 |
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