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...
Sábháilte in:
| Príomhchruthaitheoir: | |
|---|---|
| Rannpháirtithe: | |
| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2016
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| Ábhair: | |
| Rochtain ar líne: | http://repositorio.utc.edu.ec/handle/27000/3594 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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Cuir clib leis