Argentina: Proyecto de factibilidad para una industria de alimentos balanceados
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Main Authors: | , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
1969
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Subjects: | FOODS, NUTRITION PHYSIOLOGY, FOOD INDUSTRY, FEASIBILITY STUDIES, PRODUCTION LOCATION, INFRASTRUCTURE, COSTS, RAW MATERIALS, PRICES, FOOD TECHNOLOGY, EQUIPMENT, PRODUCTION COSTS, LIVESTOCK, FATTENING, CHEMICAL COMPOSITION, FOOD CONSUMPTION, MEAT, PRODUIT ALIMENTAIRE, PHYSIOLOGIE DE LA NUTRITION, INDUSTRIE ALIMENTAIRE, ETUDE DE FAISABILITE, ALIMENTOS, FISIOLOGIA DE LA NUTRICION, INDUSTRIA ALIMENTARIA, ESTUDIOS DE FACTIBILIDAD, LOCALISATION DES PRODUCTIONS, COUT, MATIERE PREMIERE, PRIX, TECHNOLOGIE ALIMENTAIRE, MATERIEL, COUT DE PRODUCTION, BETAIL, ENGRAISSEMENT, COMPOSITION CHIMIQUE, CONSOMMATION ALIMENTAIRE, VIANDE, LOCALIZACION DE LA PRODUCCION, INFRAESTRUCTURA, COSTOS, MATERIAS PRIMAS, PRECIOS, TECNOLOGIA DE LOS ALIMENTOS, EQUIPO, COSTOS DE PRODUCCION, GANADO, ENGORDE, COMPOSICION QUIMICA, CONSUMO DE ALIMENTOS, CARNE, |
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