Factibilidad para el uso de las normas HACCP en la elaboración de yogurt en el taller de procesos lácteos Espam MFL
This research was conducted at the Dairy Process Workshops line of yogurt of the ESPAM MFL, descriptive method was used, which contributed with data for the region to determine the technical and feasibility of using HACCP standards in developing yogurt as a strategy in the production of safe food fo...
Gardado en:
| Autor Principal: | |
|---|---|
| Outros autores: | |
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2012
|
| Subjects: | |
| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/382 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
Engadir etiqueta