Evaluación sensorial del cacao (theobroma ccaca L.)nacional fino o d aroma procedente de diferentes zonas del país.
The research was conducted in the EET-Pichilingue INIAP. During the period December 2009 to May 2011. The research was aimed at identifying sensory profiles of cocoa liquor, for which samples were taken Nacional cacao beans "Flavor Arriba" from different regions of Ecuador in which 11 asso...
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| Autor principal: | |
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2011
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| Materias: | |
| Acceso en línea: | http://repositorio.uteq.edu.ec/handle/43000/4073 |
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