Elaboración de licor añejo con residuo de cascarilla y almendra de cacao nacional (Theobroma cacao L.).
The present investigation had as aim evaluate the use of residues of husk and almond of national cocoa adding in different concentrations to the alcohol etílico rectified for the obtaining of old liquor with chemical and sensory acceptable characteristics. The design factorial secondhand was complet...
में बचाया:
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | bachelorThesis |
| भाषा: | spa |
| प्रकाशित: |
2017
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| विषय: | |
| ऑनलाइन पहुंच: | http://repositorio.uteq.edu.ec/handle/43000/2260 |
| टैग: |
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