dc.contributor | Astudillo Segovia, Servio Rodrigo | |
dc.creator | Suqui Suqui, Hugo Iván | |
dc.creator | Pintado Morales, Edwin Oswaldo | |
dc.date.accessioned | 2015-04-07T15:36:16Z | |
dc.date.accessioned | 2022-10-20T18:08:54Z | |
dc.date.available | 2015-04-07T15:36:16Z | |
dc.date.available | 2022-10-20T18:08:54Z | |
dc.date.created | 2015-04-07T15:36:16Z | |
dc.date.issued | 2015-02 | |
dc.identifier | http://dspace.ups.edu.ec/handle/123456789/8002 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/4570282 | |
dc.description.abstract | The document consists of implementing a fermentation system in which its features and functions described, which owns the fermenter, then the description of the development of craft beer, its control parameters and raw materials used in this process, followed by an assessment of the finished product by organoleptic analysis. | |
dc.language | spa | |
dc.rights | openAccess | |
dc.subject | FERMENTACIÓN (TECNOLOGÍA) | |
dc.subject | CEBADA CERVECERA | |
dc.subject | CERVEZA | |
dc.subject | LEVADURAS | |
dc.subject | MICROBIOLOGÍA | |
dc.title | Implementación de un sistema de fermentación para la elaboración de cerveza artesanal con la utilización de tres variedades de cebada | |
dc.type | bachelorThesis | |