Statistics for Estudio de la actividad microbiana durante el proceso de fermentación en híbridos de cacao (Theobroma cacao L.) mediante la adición de musáceas.
Total visits
| views | |
|---|---|
| Estudio de la actividad microbiana durante el proceso de fermentación en híbridos de cacao (Theobroma cacao L.) mediante la adición de musáceas. | 293 |
Total visits per month
| views | |
|---|---|
| February 2026 | 0 |
| March 2026 | 0 |
| April 2026 | 1 |
| May 2026 | 0 |
| June 2026 | 0 |
| July 2026 | 3 |
| August 2026 | 3 |
File Visits
| views | |
|---|---|
| T-UTEQ-0061.pdf | 358 |
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