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Desarrollo de una línea de salazones secas
Dick, Hernán Zungri, Juan Rodaro, Mauro Noé Gorzelany, Juan Pablo Nieva, Nahuel Ernesto Muscarelli, Ignacio
Dick, Hernán
Zungri, Juan
Rodaro, Mauro Noé
Gorzelany, Juan Pablo
Nieva, Nahuel Ernesto
Muscarelli, Ignacio
Type
Proyecto final de grado
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Abstract
"El trabajo a continuación muestra el desarrollo de un proyecto de prefactibilidad respecto a la implementación de una línea de salazones secas premium de un frigorífico. Como salazón seca se comprendieron a los productos: jamón crudo, bondiola curada, paleta curada, lomo curado y panceta salada. Para este proyecto se tuvieron en cuenta 4 estudios distintos. El primero es un estudio de mercado, el segundo un estudio técnico de ingeniería, el tercero un análisis económico financiero, y el último un análisis de riesgos."
"The following work shows the development of a feasability study for the implementation of a salted and cured meat production factory. The term salted and cured meat reffers to proscioutto, cured bondiola, cured ham, among others cuts. Throughtout this work, 4 different studies were taken into consideration. These are: the assessment of the market situation, an engineering study, a financial-economic analysis, and lastly a risk management analysis."
"The following work shows the development of a feasability study for the implementation of a salted and cured meat production factory. The term salted and cured meat reffers to proscioutto, cured bondiola, cured ham, among others cuts. Throughtout this work, 4 different studies were taken into consideration. These are: the assessment of the market situation, an engineering study, a financial-economic analysis, and lastly a risk management analysis."
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Date
2019
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Proyecto_Final_Dick
Adobe PDF, 9.09 MB
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Keywords
PRODUCCION, CARNE DE CERDO, FRIGORIFICOS, EMBUTIDOS