Elaboración de pasta de cacao de alta calidad en base a la fermentación con levadura saccharomyces cerevisiae
This research was conducted in St. Agnes Farm, University of Machala, located in the tropical dry forest ecological zone, site development process benefit from the cocoa beans from national Tenguel. And the second qualification phase of the quality of cocoa, was held in the company Cofina, on the ro...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2010
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| Accesso online: | http://repositorio.utmachala.edu.ec/handle/48000/436 |
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