Avaliação da qualidade sanitária do queijo grelhado: Comercializado em Huejutla de Reyes, Hidalgo (Portuguese Edition)
by Francisca Lagunes Olivares, Jorge Eduardo Cobos Velasco, Israel Estrada García
This Portuguese edition book evaluates the sanitary quality of grilled cheese commercialized in Huejutla de Reyes, Hidalgo. Authored by Francisca Lagunes Olivares, Jorge Eduardo Cobos Velasco, and Israel Estrada García, it analyzes hygiene standards, contamination risks, and regulatory compliance in local dairy markets to promote safer food practices.
About This Book
This book presents a detailed assessment of the sanitary quality of grilled cheese available in the markets of Huejutla de Reyes, Hidalgo. Conducted by experts in food safety, the evaluation focuses on key indicators of hygiene and contamination risks in commercial dairy products.
The research highlights the importance of maintaining high sanitary standards in cheese production and distribution. It examines samples from local vendors to identify potential health hazards and compliance with regulatory guidelines.
Findings from this study offer valuable data for improving food safety practices in similar regional markets. The authors emphasize practical recommendations for producers and sellers to enhance product quality and consumer protection.
Overall, the work contributes to the broader field of food sanitation, particularly for traditional cheese varieties in Mexico.
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