Optimización del proceso productivo de chocolate en tablilla en la microempresa chocolates Monge
The following research project consist in doing a study of the times and movements for the production of splintered chocolate, in the micro – enterprise “MONGE CHOCOLATES” with the purpose of improving the process of making splinter chocolate, in this way the process were identified by the creation...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2019
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| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/5436 |
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