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Browsing by Subject Tres niveles de concentración
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Showing results 1 to 1 of 1
info:eu-repo/semantics/bachelorThesis
Efecto de tres niveles de concentración de levadura Saccharomyces cerevisiae cepa CH 158 SIHA en la fermentación del zumo de aguaymanto (Physalis peruviana L.)
Poma Camargo, Patricia Amarilis
Asesorado por
Yabar Villanueva, Emilio Fredy
2016
Universidad Nacional del Centro del Perú
Zumo de aguaymanto
;
Efecto
;
Tres niveles de concentración
;
Levadura
;
Saccharomyces cerevisiae
;
Fermentación