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...
Saved in:
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2016
|
| Fag: | |
| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/3594 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Tilføj Tag