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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

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