Propuesta de mejora de los puntos críticos de control identificados durante el proceso de elaboración de la lechona en la fábrica Thiago’s
The safety of food within the agri-food chain is a responsibility of all the participating links and even more so for the final link, which is the consumer, who must demand that the preparation of food is suitable and does not represent a risk to human health. This degree project was carried out fro...
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| Format: | Trabajo de grado (Pregrado y/o Especialización) |
| Language: | spa |
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Universidad Antonio Nariño
2021
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| Online Access: | http://repositorio.uan.edu.co/handle/123456789/4919 |
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