Implementación del sistema HACCP en el proceso de elaboración del queso fresco en el taller de lácteos de la ESPAM MFL

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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Bibliographic Details
Main Author: Andrade López, Cristhian José (author)
Other Authors: Moreira Caldas, María Belén (author)
Format: bachelorThesis
Language:spa
Published: 2019
Subjects:
Inocuidad
Calidad
sistema HACCP
PCC
Online Access:http://repositorio.espam.edu.ec/handle/42000/1128
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http://repositorio.espam.edu.ec/handle/42000/1128

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