Evaluación del proceso de elaboración de yogurt mediante la normativa arcsa 067 – 2015 de sanidad en alimentos procesados.
The purpose of this research work is to evaluate the process of making yogurt through the application of the ARCSA 067-2015 standard for processed foods in the FINO dairy company with the intention of improving the safety of production processes by previously carrying out the verification of the ini...
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2019
|
| Teme: | |
| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/5441 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
Označite