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...

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Detaylı Bibliyografya
Yazar: Guilcamaigua Flores, Elvia Susana (author)
Diğer Yazarlar: Vaca Guilcamaigua, Andrea Elizabeth (author)
Materyal Türü: bachelorThesis
Dil:spa
Baskı/Yayın Bilgisi: 2019
Konular:
Online Erişim:http://repositorio.utc.edu.ec/handle/27000/5441
Etiketler: Etiketle
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