Reducción de la carga microbiana mediante implementación de buenas prácticas de manufactura en el queso fresco taller de procesos lácteos
The objective of this research is to reduce the microbial load through the implementation of B.P.M. (Good Manufacturing Practices) in the elaboration of fresh cheese, by means of a functional diagnosis in the production area of the dairy process workshop of the Manabí Manuel Félix López (ESPAM-MFL)...
Sábháilte in:
| Príomhchruthaitheoir: | |
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| Rannpháirtithe: | |
| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2017
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| Ábhair: | |
| Rochtain ar líne: | http://repositorio.espam.edu.ec/handle/42000/702 |
| Clibeanna: |
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