Implementación de un Manual de BPM para reducir microorganismos en el helado elaborado en el Taller de Lácteos.
The objective of this work is to implement a manual of good manufacturing practices to reduce microorganisms in the ice cream elaborated in the dairy workshop of the Manabí Manuel Félix López Polytechnic University of Manabí (ESPAM-MFL). Techniques were used in order to obtain a clear vision of the...
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| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2018
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| 在线阅读: | http://repositorio.espam.edu.ec/handle/42000/792 |
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