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. | 286 |
Total visits per month
| views | |
|---|---|
| June 2025 | 0 |
| July 2025 | 0 |
| August 2025 | 0 |
| September 2025 | 1 |
| October 2025 | 2 |
| November 2025 | 5 |
| December 2025 | 6 |
File Visits
| views | |
|---|---|
| T-UTEQ-0061.pdf | 324 |
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