Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software

Autor: Vinocunga Pillajo, Reni Danilo, Romero Vistin, Aida Salome, Sánchez Vallejo, Carlos Alfonso

Publikováno v: INGENIO; Vol. 6 No. 1 (2023): INGENIO Journal, Faculty of Engineering and Applied Science; 60-69
INGENIO; Vol. 6 Núm. 1 (2023): Revista INGENIO, Facultad de Ingeniería y Ciencias Aplicadas; 60-69
Revista Ingenio
Universidad Central del Ecuador
instacron:UCE

Fresh cheese is a food rich in nutrients, it is also considered an excellent food supplement. In Ecuador, cheese production is carried out in an artisanal way, which implies insufficient hygienic-sanitary conditions and commercial quality. The object

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::d7e7cb29a3320220fdfb1d5cc8cc71af
https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220