Evaluación del proceso de obtención de ajo negro a partir de distintas variedades de Allium Sativum (AJO).

In the present study the process of getting black garlic is evaluated from different varieties of garlic, establishing varieties with higher nutritional properties between garlic female, male and Peru, determining the appropriate times (30 days and 40 days) by applying different temperatures (60 ° C...

Full description

Saved in:
Bibliographic Details
Main Author: Calderón Pérez, Rafael Antonio (author)
Format: bachelorThesis
Language:spa
Published: 2015
Subjects:
Online Access:http://repositorio.uteq.edu.ec/handle/43000/306
Tags: Add Tag
No Tags, Be the first to tag this record!