Evaluación en la implementación de buenas prácticas de manufactura del queso condimentado en la microempresa “El Chivito”

Evaluación en la implementación de buenas prácticas de manufactura del queso condimentado en la microempresa “El Chivito”

The objective of the research was to evaluate the implementation of Good Manufacturing Practices in the microenterprise "El Chivito". An initial diagnosis was made, using a checklist in the first instance, to verify the percentage of compliance with the ARCSA 067 standard, BPM pre-implemen...

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Bibliografski detalji
Glavni autor: Oña Loor, Fabricio Enrique (author)
Daljnji autori: Zambrano Bermeo, Mario Eduardo (author)
Format: bachelorThesis
Jezik:spa
Izdano: 2022
Teme:
Calidad
Evaluación
Inocuidad
INEN
Microbiológico
Online pristup:http://repositorio.espam.edu.ec/handle/42000/1752
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http://repositorio.espam.edu.ec/handle/42000/1752

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