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Determinación de perfiles organolépticos en ocho grupos de cacao mediante la degustación de licor de cacao y chocolates oscuros elaborados artesanalmente. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2010
Dissertation note: ESPAM MFL
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 16.

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Poscosecha y calidad del café robusta. by
Edition: Primera Edición
Language: Spanish
Publication details: Calceta, Ecuador Editorial Humus Ediciones Abya-Yala 2020
Availability: Items available for loan: CIBESPAM-MFL (4)Call number: 633.73 / D873, ...

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