Factibilidad para el uso de las normas HACCP en la elaboración de yogurt en el taller de procesos lácteos Espam MFL

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...

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Bibliografski detalji
Glavni autor: Cedeño Cedeño, María Lourdes (author)
Daljnji autori: Vera Rivas, María Ángeles (author)
Format: bachelorThesis
Jezik:spa
Izdano: 2012
Teme:
Factibilidad
Normas HACCP
Yogurt
Online pristup:http://repositorio.espam.edu.ec/handle/42000/382
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http://repositorio.espam.edu.ec/handle/42000/382

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