Obtención de un perfil de sabor mediante técnicas de análisis sensorial de los diferentes genotipos de cacao fermentado cultivados en la región de la Chontalpa, Tabasco, México
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Main Authors: | Lázaro Cepeda, Cutberto autor, Urrieta Saltijeral, Juan Manuel director |
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Format: | Texto biblioteca |
Language: | spa |
Published: |
Villahermosa, Tabasco, México Instituto Tecnológico de Villahermosa. División de Estudios de Posgrado e Investigación
2013
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Subjects: | Theobroma cacao, Fermentación, Propiedades organolépticas, Chocolate, Frosur, |
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