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Evaluación de microorganismos que actúan en el proceso de fermentación de Cacao (Teobroma cacao L.), del clon CCN-51 en diferentes momentos de quiebre / Presentado por Roxana Vallejos Quispe ; [Jaime Josseph Chavez Matias, asesor]
Language: Spanish Original language: Spanish Publisher: Tingo María, Perú : Universidad Nacional Agraria de la Selva, escuela profesional de Agronomía 2019Content type:- texto impreso
- sin mediación
- volumen
- 576.5 22
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BIBLIOTECA CENTRAL Banco de Investigación | No ficción | PPP-AGR 576.58522 V182 2019 (Browse shelf(Opens below)) | 1 | Available | Préstamo en sala | 0012611 |
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