Kapak Resmi

Training Small Producers in Good Manufacturing Practices for the Development of Goat Milk Cheese

En este estudio se evalu ̤la capacitacin̤ en buenas prc̀ticas de manufactura para mejorar la calidad qum̕ica, sensorial y microbiolg̤ica de queso de leche de cabra. Se trabaj ̤con 26 familias que producen este alimento como fuente principal de su ingreso. Se condujeron entrevistas semiestructuradas...

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Detaylı Bibliyografya
Diğer Yazarlar: Ramn̤ Adriana Noem̕, Vega Sara Mara̕ de la, Ferrer Elisabeth Cristina, Cravero Bruneri Andrea Paula, Millǹ Mn̤ica Patricia, Oliveira Enzo Gonȧlves de, Borelli Mara̕ Florencia, Villalva Fernando Josǔ, Paz Noelia Fernanda, Sociedade Brasileira de Ci©®ncia e Tecnologia de Alimentos
Materyal Türü: Kitap
Dil:English
Konular:
Gestin̤ industrial
Gestin̤ de la produccin̤
Industrial procurement
Production management
gestin̤
gestin̤ de la produccin̤
buenas prc̀ticas de manufactura
capacitacin̤
queso de leche de cabra
calidad de alimentos
pequeǫs productores
management
industrial management
good manufacturing practices
training
goat milk cheese
food quality
small producers
Online Erişim:Training Small Producers in Good Manufacturing Practices for the Development of Goat Milk Cheese
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Training Small Producers in Good Manufacturing Practices for the Development of Goat Milk Cheese

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