Reducción de la variabilidad dentro del proceso productivo de quesos fresco, mediante metodología seis sigma en la empresa la Holandesa.
The present work of titling is based on the reduction of the weight variability within the production process of the “Fresco Criollo” cheese, using the DMAIC (Define, Measure, Analyze, Implement and Control) tool, corresponding to the Six Sigma methodology. With the usage of this tool, the objective...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2017
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| Onderwerpen: | |
| Online toegang: | http://dspace.udla.edu.ec/handle/33000/7597 |
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