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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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2019
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| Online Access: | http://repositorio.utc.edu.ec/handle/27000/5441 |
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