Determinación de la contaminación de Salmonella sp. en carne de pollo parrillero en Costa Rica utilizando el sistema de análisis de peligros y puntos críticos de control (HACCP) /
Autor principal: | Arosemena J., Aixa E. |
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Formato: | Tesis Libro |
Lenguaje: | Spanish |
Publicado: |
Heredia, C.R. :
A.E. Arosemena J. ,
2000
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Materias: |
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