Elaboración de un restaurante que implementa la colorimetría en sus panes, ubicado al norte de Quito
This project is based on the innovation of new alternatives, offering the customer a product that is main bread, with a new approach based on the color and also providing nutritional values with a healthy diet, taking care thereby feeding the customer. The market study was determined to be an afford...
Gorde:
| Egile nagusia: | |
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2016
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| Gaiak: | |
| Sarrera elektronikoa: | http://dspace.udla.edu.ec/handle/33000/5456 |
| Etiketak: |
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