Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.12104/31433
Title: | ADAPTACION Y APLICACIÓN DEL METODO DE ANALISIS DE RIESGOS Y PUNTOS CRITICOS DE CONTROL (HACCP) EN LA ELABORACION DE SALSA DULCE DE TOMATE |
Author: | Cervantes Flores, Ana Teresa Pulido Sosa, Alejandra Margarita |
Advisor/Thesis Advisor: | Victor Manuel Valdez Ramos |
Publisher: | Universidad de Guadalajara Biblioteca Digital wdg.biblio |
URI: | http://hdl.handle.net/20.500.12104/31433 http://wdg.biblio.udg.mx |
metadata.dc.degree.name: | Licenciatura en Química Farmacobiologica |
Appears in Collections: | CUCEI |
Files in This Item:
File | Size | Format | |
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LCUCEI00808.pdf Restricted Access | 269.68 kB | Adobe PDF | View/Open Request a copy |
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