Efecto del pre-secado sobre el porcentaje de fermentación y calidad sensorial del licor de cacao theobroma cacao l

Cacao (Theobroma cacao L.) in Ecuador represents 5% of production worldwide, creating income and employment for many people from different provinces. Cocoa because of its climatic and geographical conditions, Ecuador is characterized by being a good producer of cocoa because of its excellent unique...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser: Jimenez Collaguazo, Juan Carlos (author)
Format: bachelorThesis
Veröffentlicht: 2017
Schlagworte:
Online Zugang:http://repositorio.utmachala.edu.ec/handle/48000/10589
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