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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Detaylı Bibliyografya
Yazar: Cedeño Cedeño, María Lourdes (author)
Diğer Yazarlar: Vera Rivas, María Ángeles (author)
Materyal Türü: bachelorThesis
Dil:spa
Baskı/Yayın Bilgisi: 2012
Konular:
Factibilidad
Normas HACCP
Yogurt
Online Erişim:http://repositorio.espam.edu.ec/handle/42000/382
Etiketler: Etiketle
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Internet

http://repositorio.espam.edu.ec/handle/42000/382

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