Documentos de Académico
Documentos de Profesional
Documentos de Cultura
% Grasa 24.21
% Prot. 12.92
% Hum. 62.04
Cx % Grasa Cx % Prot. Cx % Hum.
2.8 7.28 24.57
8.25 1.485 5.115
10 6.32 23.28
8 0.42 1.48
0 0 20
29.05 15.505 74.445
Ingrediente Variable % Hum. % Grasa % Prot. Precio
Carne de Res X1 73 4 21 $ 4,000
Harina de trigo X2 12 1 11 $ 250
Harina de soya X3 10 20 40 $ 600
Agua X4 100 0 0 $ -
Manteca fundida X5 0 100 0 $ 500
$ 389,969,888
X2 X3 X4 X5 Condicion Total Composicion
1 1 1 1 = 97 97
0.11 0.4 0 0 >= 13 13
0.12 0.1 1 0 >= 55 60
0.12 0.1 1 0 <= 60 60
0.01 0.2 0 1 >= 8 8
0.01 0.2 0 1 <= 12 8
0 0 0 0 >= 20 20
Ingrediente