Determinación de la factibilidad para elaborar artesanalmente mermelada y vino de ovo, así como su comercialización en la zona de Ambuquí, Provincia de Imbabura
VII. SUMMARY The purpose of this study is to analyze the feasibility of creating products made with quality processes based on the OVO, such as: jam, wine and ice creams as well as finding marketing and distribution channels, whether local, provincial or national. Taking into account that this area...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2019
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| Soggetti: | |
| Accesso online: | http://dspace.utb.edu.ec/handle/49000/6412 |
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