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...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2016
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| Accés en línia: | http://repositorio.utc.edu.ec/handle/27000/3594 |
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