"Efecto de la micro fermentación de cacao (Theobroma cacao L.), variedad nacional y CC51, en cajas de maderas no convencionales sobre la calidad física y sensorial del licor de cacao"
The presente investigation was varried out in the State Techinical University of Quevedo of the Faculty of Livestock Sciences, it was analyzed in the Brromotoly Laboratory, located in the experiemntal Farm "La Mará" Evaluating the CCN-51 variety and National cacao, with the use of three ty...
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| Glavni autor: | |
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2020
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| Teme: | |
| Online pristup: | http://repositorio.uteq.edu.ec/handle/43000/5235 |
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Micro fermentación de cacao (Theobroma cacao L.) en cajas de madera no convencionales: Impacto en la calidad del licor