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...
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| Format: | bachelorThesis |
| Veröffentlicht: |
2017
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| Online Zugang: | http://repositorio.utmachala.edu.ec/handle/48000/10589 |
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