Implementación de buenas prácticas de manufactura y el efecto en la calidad microbiológica de carne empacada al vacío cárnicos “Don Ramón”
The objective of this research was to implement Good Manufacturing Practices (GMP) and the effect on the microbial quality of vacuum packed pork meat "Don Ramón", through a diagnosis the main causes and effect of contamination were identified, As a technique, a checklist was applied taking...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2021
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| Acesso em linha: | http://repositorio.espam.edu.ec/handle/42000/1558 |
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