Elaboración de manjar con tres niveles de leche de soya.
This research conducted at the farm experience l ¨The Maria, at the University Technique Estatal de Quevedo in the Workshop of Milk the Faculty of Sciences Livestock, which is located in the Km 7 Via a Quevedo – Splice, province of the Rios, whose geographical location is 01-06-2, 30 south latitude...
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2012
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| Materias: | |
| Acceso en línea: | http://repositorio.uteq.edu.ec/handle/43000/338 |
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Agregar Etiqueta | Sumario: | This research conducted at the farm experience l ¨The Maria, at the University Technique Estatal de Quevedo in the Workshop of Milk the Faculty of Sciences Livestock, which is located in the Km 7 Via a Quevedo – Splice, province of the Rios, whose geographical location is 01-06-2, 30 south latitude and 77-29'30 degrees West, and a height of 74 meters above sea level. The points to investigate were: • Evaluate three evels of soy milk in the drafting of delicacy for determining the features nutritious, microbiological and organolepticas. • Determine the cost of different treatments to measure profitability. We applieda completely randomized design with 4 repetitions. We used 3 levels of soy milk on the development of delicacy, an a witness, experiencing in total of four treatments. For comparison between the average used multiple ranges test of Tukey at 0.05 probability. For cost – effectiveness of treatments was used Benefit – Cost . |
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