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,...
Spremljeno u:
| Glavni autor: | |
|---|---|
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2022
|
| Teme: | |
| Online pristup: | http://repositorio.utc.edu.ec/handle/27000/9215 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|
Dodaj oznaku