"Conservación de la papaya (Carica papaya L.) con aplicación de bacterias ácido lácticas provenientes del mucilago de cacao (Theobroma cacao)".

Reducing high fruit losses requires the adoption of several measures during harvestihandling, storage, packaging and processing of fresh fruits and vegetables to obtain suitproducts with better storage properties. Among these fruits we have papaya, which tropical fruit, with a high content of vitami...

• Hovedforfatter: Salazar Daza, Diana Cecilia (author)
• Format: bachelorThesis
• Sprog: spa
• Udgivet: 2020
• Fag: Almacenamiento; Características sensoriales; Frutas frescas; Procesamiento de frutas,; Tiempo de vida útil.
• Online adgang: http://repositorio.uteq.edu.ec/handle/43000/5262