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Browsing by Subject Gestión de la calidad e inocuidad alimentaria
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Showing results 1 to 1 of 1
Efecto del zumo de maracuyá (Passiflora edulis) como agregado en las características organolépticas durante el proceso de fermentación del cacao CCN51 (Theobroma cacao L.)
Del Aguila Tello, Wilma Luz
Asesorado por
Sanchez Asunción, Glendy
2022
Universidad Nacional de Ucayali
Cacao
;
Zumo de maracuyá
;
Fermentación
;
Características organolépticas
;
Gestión de la calidad e inocuidad alimentaria