Balanceados J.E- palacios y asociados

As a first step flour waste (feathers, blood and viscera) it was developed through a process of artisan dehydration maintaining the nutritional properties of each product in its production, the same took microbiological and nutritional analyzes to support their quality and safety, allowing incorpora...

Fuld beskrivelse

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Bibliografiske detaljer
Hovedforfatter: Mendoza Tumbaco, Jennifer Paulina (author)
Andre forfattere: Velasco Martínez, Edison Paul (author)
Format: bachelorThesis
Sprog:spa
Udgivet: 2016
Fag:
Online adgang:http://repositorio.utc.edu.ec/handle/27000/3594
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