Respon Pelaku Usaha terhadap Penerapan Sistem Hazard Analysis & Critical Control Point (HACCP) pada Produk Ayam Goreng, Ikan Goreng, dan Telur Balado. Studi Kasus : Warung Tegal

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Respon Pelaku Usaha terhadap Penerapan Sistem Hazard Analysis & Critical Control Point (HACCP) pada Produk Ayam Goreng, Ikan Goreng, dan Telur Balado. Studi Kasus : Warung Tegal

Irma Nurpriyanti (1132006011) - Personal Name;

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Ilmu dan Teknologi Pangan (Rak Skripsi) UB/TIK-ITP/19/036

UB/TIK-ITP/19/036

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Call Number: UB/TIK-ITP/19/036
Publisher: Jakarta : Universitas Bakrie., 2019
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Language: Indonesia
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