Proceso de elaboración de salchichas de pollo con inclusión de pasta de hueso de pierna en las empresa del grupo KFC

This research has as main objective the preparation of sausages including chicken leg bone paste as an alternative to improve product quality and reduce production costs and in turn set the reduction of scrap bones are thrown away which contribute to increased pollution. Why in this research will be...

全面介绍

Saved in:
书目详细资料
主要作者: Cruz Rosero, Mónica Rocío (author)
其他作者: Chevez Baquerizo, Diana Ofelia (author)
格式: bachelorThesis
语言:spa
出版: 2011
主题:
在线阅读:http://repositorio.uteq.edu.ec/handle/43000/4922
标签: 添加标签
没有标签, 成为第一个标记此记录!