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MANUAL PRÁCTICO PARA LA ELABORACIÓN DE PRODUCTOS CÁRNICOS

MANUAL PRÁCTICO PARA LA ELABORACIÓN DE PRODUCTOS CÁRNICOS

Jair Palma Rosas / José Roberto Espinoza Prieto / Omar Giner Chávez

85,92 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Empresa y gestión
ISBN:
9786139441730
85,92 €
IVA incluido
Disponible

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Sobre IBD

Una de las finalidades académicas de la Facultad de Zootecnia y Ecología de la Universidad Autónoma de Chihuahua es formar profesionistas para el emprendimiento y el autoempleo, por lo que el principal propósito de este libro es enseñar de manera fácil y práctica la elaboración de productos alimenticios de origen animal a estudiantes e interesados. Este manual incluye contenido teórico y práctico que permite al lector adquirir las competencias, habilidades y destrezas básicas para elaborar productos como jamón, chorizo, salami, carne al pastor, entre otros.

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