Flujograma
Páginas: 4 (839 palabras)
Publicado: 22 de noviembre de 2015
FIGURA 1. Diagrama de flujo. (Secuencia blanco corresponde a cacao en polvo)
REFERENCIAS
1. Comisión Venezolana de Normas Industriales (COVENIN) Norma Nº 50:1995. Granos de Cacao; 1995. [ Links ]
2. Ramos G, Ramos P. y Azocar A. Manual del Productor del cacao. Mérida: FONAIAP – FUNDACITE – FON-CACAO; 2000.
3. Lovera J. El Cacao en Venezuela. Una Historia. Caracas:Editado por Chocolates El Rey, C.A.; 2000. [ Links ]
4. Campo Marquina, J."Venezuela se olvida del cacao"En: Observatorio de la Economía Latinoamericana. Número 46; 2005. Disponible en: http://www.eumed.net/cursecon/ecolat/ve/2005/cjm.htm [ Links ]
5. De Smedt JM, Chartron S, Cordier JL, Graff E, Hoekstra H, Lecoupeau JP, et al.Collaborative study of theInternational Office of Cocoa, Chocolate and Sugar Confectionery on Salmonella detection from cocoa and chocolate processing environmental samples.Int.J Food Microbiol. 1991; (4):301-8. [ Links ]
6. Bell C, Kyriakides A.Salmonella: a practical approach to the organism and its control in foods. Oxford:Blackwell Science Ltd; 2002. [ Links ]
7. Grocery ManufacturersAssociation’s (GMA) Control of Salmonella in low moisture foods. February 4,2009. Disponible en: http://www.gmaonline.org/downloads/technical-guidance-and-tools/SalmonellaControlGuidance.pdf
8. Lake R, King N, Cressey P. Risk profile: Salmonella (Non Typhoidal) in high lipid foods made from sesame seeds, peanuts or cocoa beans. New Zealand Food Safety Authority. October 2010 Disponibleen: http://foodsafety.govt.nz/elibrary/industry/salmonella-in-high-lipid-foods.pdf . [ Links ]
9. Turcotte AM and Scott PM. Ochratoxin A in cocoa and chocolate sampled in Canada. FoodAddit.Contam.Part A. 2011; 28 (6): 762-6. [ Links ]
10. Nwagu TNT and Ire FS.Ochratoxin in Cocoa, Health Risks and Methods of Detoxification.Int. J of Agric Res. 2011; 6: 101-18....
FIGURA 1. Diagrama de flujo. (Secuencia blanco corresponde a cacao en polvo)
REFERENCIAS
1. Comisión Venezolana de Normas Industriales (COVENIN) Norma Nº 50:1995. Granos de Cacao; 1995. [ Links ]
2. Ramos G, Ramos P. y Azocar A. Manual del Productor del cacao. Mérida: FONAIAP – FUNDACITE – FON-CACAO; 2000.
3. Lovera J. El Cacao en Venezuela. Una Historia. Caracas:Editado por Chocolates El Rey, C.A.; 2000. [ Links ]
4. Campo Marquina, J."Venezuela se olvida del cacao"En: Observatorio de la Economía Latinoamericana. Número 46; 2005. Disponible en: http://www.eumed.net/cursecon/ecolat/ve/2005/cjm.htm [ Links ]
5. De Smedt JM, Chartron S, Cordier JL, Graff E, Hoekstra H, Lecoupeau JP, et al.Collaborative study of theInternational Office of Cocoa, Chocolate and Sugar Confectionery on Salmonella detection from cocoa and chocolate processing environmental samples.Int.J Food Microbiol. 1991; (4):301-8. [ Links ]
6. Bell C, Kyriakides A.Salmonella: a practical approach to the organism and its control in foods. Oxford:Blackwell Science Ltd; 2002. [ Links ]
7. Grocery ManufacturersAssociation’s (GMA) Control of Salmonella in low moisture foods. February 4,2009. Disponible en: http://www.gmaonline.org/downloads/technical-guidance-and-tools/SalmonellaControlGuidance.pdf
8. Lake R, King N, Cressey P. Risk profile: Salmonella (Non Typhoidal) in high lipid foods made from sesame seeds, peanuts or cocoa beans. New Zealand Food Safety Authority. October 2010 Disponibleen: http://foodsafety.govt.nz/elibrary/industry/salmonella-in-high-lipid-foods.pdf . [ Links ]
9. Turcotte AM and Scott PM. Ochratoxin A in cocoa and chocolate sampled in Canada. FoodAddit.Contam.Part A. 2011; 28 (6): 762-6. [ Links ]
10. Nwagu TNT and Ire FS.Ochratoxin in Cocoa, Health Risks and Methods of Detoxification.Int. J of Agric Res. 2011; 6: 101-18....
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