Gestión de riesgos provocados por las altas temperaturas (estrés térmico) en los trabajadores del área de cocción de pescado y sala de compresión de amoníaco de la empresa PESPESCA s.a: implementación de un sistema de refrigeración
This paper describes the study of thermal-physical conditions under which tuna cooking-area and ammonia compression area employees work at the Pespesca Company S.A. in Montecristi city and its impact on stress produced by heat. The purpose of this research was to demonstrate the extreme heat causes...
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| Main Author: | |
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://dspace.unach.edu.ec/handle/51000/3188 |
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