Estudio de factibilidad técnica económica para la elaboración de balanceado a base de harina de Sambo para cerdos en el cantón Latacunga
The objective of this project is to study the technical and economic feasibility for the elaboration of a balanced product based on sambo flour for pig feeding. The methodology used is descriptive and allows the transformation of sambo (Cucúrbita ficifolia) into flour, taking advantage of the peel,...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2022
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| Subjects: | |
| Acceso en liña: | http://repositorio.utc.edu.ec/handle/27000/9215 |
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