Manual de buenas prácticas de manufactura en el idioma kichwa, para el área de alimentos y bebidas en la asociación gastronómica “Shinchi Warmikuna” comunidad de Quinchuquí, cantón Otavalo, provincia de Imbabura
At present the gastronomic establishments of the community of Quinchuquí have realized how important it is to maintain healthy food, for this there is greater demand in terms of health standards in the products offered. The food and beverage area of the Shinchi Warmikuna Gastronomic Association lack...
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Published: |
2021
|
| Subjects: | |
| Online Access: | https://repositorio.puce.edu.ec/handle/123456789/43253 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag Be the first to leave a comment!