Implementación de buenas prácticas de manufactura para el mejoramiento de la calidad microbiana del yogurt tipo I de la microempresa O’campo
The objective of this research was to implement Good Manufacturing Practices (GMP) to improve the microbial quality of type I yogurt from the O'campo microenterprise, located in Chone canton. A compliance list was used to obtain an initial diagnosis of the microenterprise where 58.54% complianc...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2024
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| Acesso em linha: | http://repositorio.espam.edu.ec/handle/42000/2532 |
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