Propuesta de un programa de buenas prácticas de manufactura para mejorar la calidad del proceso de producción de queso fresco en la empresa PROLACCI.
Evaluating the current status of the PROLACCI enterprise, was the proposal of this research, which makes fresh cheese in an artisan way. This research seeks to improve the quality by following and adhering to the ARCSA-DE-067-2015 requirements resolution as laid out by the National Agency for Regula...
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| Hovedforfatter: | |
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| Andre forfattere: | |
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2021
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| Fag: | |
| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/8361 |
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