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Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudio.

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Title: Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudio.
Alternate Title: Food safety management in traditional food products: Balancán's Poro cheese as a case study.
Authors: Díaz Ramírez, Mayra1, Garibay, Mariano García1, Jiménez Guzmán, Judith1, Villanueva Carvajal, Adriana2 adrcarvajal@yahoo.com
Source: Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional. ene-jun2016, Vol. 25 Issue 47, p87-110. 22p.
Database: Sociology Source Ultimate
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RecordInfo BibRecord:
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      – Code: spa
        Text: Spanish
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      – TitleFull: Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudio.
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            NameFull: Díaz Ramírez, Mayra
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            NameFull: Garibay, Mariano García
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            NameFull: Jiménez Guzmán, Judith
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              Text: ene-jun2016
              Type: published
              Y: 2016
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              Value: 47
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