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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile nagusia: Guilcamaigua Flores, Elvia Susana (author)
Beste egile batzuk: Vaca Guilcamaigua, Andrea Elizabeth (author)
Formatua: bachelorThesis
Hizkuntza:spa
Argitaratua: 2019
Gaiak:
Sarrera elektronikoa:http://repositorio.utc.edu.ec/handle/27000/5441
Etiketak: Etiketa erantsi
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