Implementación del sistema HACCP en el proceso de elaboración del queso fresco en el taller de lácteos de la ESPAM MFL
Hazard analysis and critical control points, known by its acronym as HACCP is a systematic preventive method oriented to the identification, evaluation and control of hazards associated with raw materials, ingredients, processes, commercialization and use by consumers in order to guarantee the safet...
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| Andre forfattere: | |
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2019
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| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/1128 |
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