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...

• Главный автор: Oña Loor, Fabricio Enrique (author)
• Другие авторы: Zambrano Bermeo, Mario Eduardo (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2022
• Предметы: Calidad; Evaluación; Inocuidad; INEN; Microbiológico
• Online-ссылка: http://repositorio.espam.edu.ec/handle/42000/1752