| 000 | 01222nam a2200253Ia 4500 | ||
|---|---|---|---|
| 001 | IA_The HACCP (Hazard Analysis and Critical Control Points) system ensures safety and quality in food through the analysis and control of risks in the production process. For it the bases of HACCP system are set in the process of making quince jam applying the 7 principles that make up the HACCP system, which allowed the identification of two critical control points, one on the concentration and another in sterilization. | ||
| 002 | ESTUDIO DE FACTIBILIDAD TECNICO-ECONOMICO PARA EL | ||
| 008 | 220117s xx 000 0 und d | ||
| 010 | _a185866 | ||
| 530 | _aDisponible en PDF | ||
| 650 |
_aARPCC _9155065 |
||
| 650 |
_aEntrepreneurship _9148030 |
||
| 650 |
_aFood safety _9148388 |
||
| 650 |
_aHACCP _9142969 |
||
| 650 |
_aIniciativa empresarial _9148031 |
||
| 650 |
_aInocuidad alimentaria _958836 |
||
| 650 | 0 |
_aMembrillos _9160451 |
|
| 650 | 0 |
_aQuinces _9160452 |
|
| 700 |
_aCórdoba Angeles, Rosa María, asesor _9163759 |
||
| 700 |
_aEspejel Zaragoza, José Alfredo, asesor _9163697 |
||
| 700 | 1 |
_aMartínez Mosqueda, Francisco _9148600 |
|
| 942 | _cTESIS F54 2015 | ||
| 999 |
_c185866 _d185866 |
||