Microbiología de La Carne

ING. EN INDUSTRIAS ALIMENTARIAS MICROBIOLOGÍA DE ALIMENTOS

MICROBIOLOGÍA DE LA CARNE

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Microbiología de Alimentos MICROBIOLOGÍA DE LA CARNE INTEGRANTES: BOJÓRQUEZ SOTO CRISTOFER ORIZAGA HEREDIA MAGDALENA DEL ROSARIO SALMÓN LÓPEZ MARISOL SOTO DAGNINO MARÍA AURORA VÁLDEZ CÁRDENAS MARÍA DEL CIELO

PROFESORA: M.C. MARÍA DEL CARMEN PALAZUELOS SOLORZA

CARRERA: INGENIERÍA EN INDUSTRIAS ALIMENTARIAS

GRUPO: 11O


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O$ores , sa-ores e)&ra3os. L'# ('4'# %!'%'!i'nan a $a a!n" "n &'!n' a #,# '$'nia# ,n #a)'! a "n('4"i*'> a ""# #" $"# *a ,n n'()!" 'n "$ -," #" 4a" !"3"!"nia a$ a5"n&" a,#a$7 %'! "0"(%$' a$&"!ain %'! T4a(ni*i,(. ALTERACIONES PRODUCIDAS POR MICROORGANISMOS ANAEROBIOS

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7. LOS MICROORGANISMOS 8 LAS FUENTES DE CONTAMINACIÓN DE LA CARNE 7.1 EL AM5IENTE 8 LA CONTAMINACIÓN DE LA CARNE


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