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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 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!
|
添加标签