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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| Format: | Book |
| Language: | English |
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| Online Access: | Training Small Producers in Good Manufacturing Practices for the Development of Goat Milk Cheese |
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| 001 | vpro13766 | ||
| 005 | 20201223000000.0 | ||
| 008 | 180802s2018 ck # g## #001 0#eng#d | ||
| 020 | |a 0101-2061 (versin̤ en papel); 1678-457X (versin̤ electrn̤ica) | ||
| 022 | |||
| 040 | |a CO-BoINGC | ||
| 041 | 0 | |a eng | |
| 245 | 1 | 0 | |a Training Small Producers in Good Manufacturing Practices for the Development of Goat Milk Cheese |
| 246 | |a Capacitando pequeǫs productores en buenas prc̀ticas de manufactura para el desarrollo del queso de leche de cabra | ||
| 264 | |a Bogot ̀(Colombia) : |b Revista VirtualPRO, |c 2018 | ||
| 520 | 3 | |a 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 y observaciones para seleccionar tp̤icos relevantes. Se compararon procesos de fabricacin̤ y se analizaron muestras antes y despuš de la capacitacin̤. | |
| 650 | \ | \ | |a Gestin̤ industrial |
| 650 | \ | \ | |a Gestin̤ de la produccin̤ |
| 650 | \ | \ | |a Industrial procurement |
| 650 | \ | \ | |a Production management |
| 650 | \ | \ | |a gestin̤ |
| 650 | \ | \ | |a gestin̤ de la produccin̤ |
| 650 | \ | \ | |a buenas prc̀ticas de manufactura |
| 650 | \ | \ | |a capacitacin̤ |
| 650 | \ | \ | |a queso de leche de cabra |
| 650 | \ | \ | |a calidad de alimentos |
| 650 | \ | \ | |a pequeǫs productores |
| 650 | \ | \ | |a management |
| 650 | \ | \ | |a industrial management |
| 650 | \ | \ | |a good manufacturing practices |
| 650 | \ | \ | |a training |
| 650 | \ | \ | |a goat milk cheese |
| 650 | \ | \ | |a food quality |
| 650 | \ | \ | |a small producers |
| 700 | \ | \ | |a Ramn̤ Adriana Noem̕ |
| 700 | \ | \ | |a Vega Sara Mara̕ de la |
| 700 | \ | \ | |a Ferrer Elisabeth Cristina |
| 700 | \ | \ | |a Cravero Bruneri Andrea Paula |
| 700 | \ | \ | |a Millǹ Mn̤ica Patricia |
| 700 | \ | \ | |a Oliveira Enzo Gonȧlves de |
| 700 | \ | \ | |a Borelli Mara̕ Florencia |
| 700 | \ | \ | |a Villalva Fernando Josǔ |
| 700 | \ | \ | |a Paz Noelia Fernanda |
| 700 | \ | \ | |a Sociedade Brasileira de Ci©®ncia e Tecnologia de Alimentos |
| 856 | |z Training Small Producers in Good Manufacturing Practices for the Development of Goat Milk Cheese |u https://virtualpro.unach.elogim.com/biblioteca/capacitando-pequenos-productores-en-buenas-practicas-de-manufactura-para-el-desarrollo-del-queso-de-leche-de-cabra | ||