Lokasi: ANALISIS PENERAPAN MANAJEMEN KEAMANAN MAKANAN BERBASIS HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) YANG BERIMPLIKASI TERHADAP DAYA TERIMA PASIEN DI PT. GRIYA NUTRISI BANDUNG

Main Author:	Ambarwati, Villa Ramadhiani
Format:	Bachelors NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2014
Subjects:	L Education (General)
Online Access:	http://repository.upi.edu/13474/1/S_MIK_1000540_Title.pdf http://repository.upi.edu/13474/2/S_MIK_1000540_Table%20Of%20Content.pdf http://repository.upi.edu/13474/3/S_MIK_1000540_Abstract.pdf http://repository.upi.edu/13474/4/S_MIK_1000540_Chapter1.pdf http://repository.upi.edu/13474/5/S_MIK_1000540_Chapter2.pdf http://repository.upi.edu/13474/6/S_MIK_1000540_Chapter3.pdf http://repository.upi.edu/13474/7/S_MIK_1000540_Chapter4.pdf http://repository.upi.edu/13474/8/S_MIK_1000540_Chapter5.pdf http://repository.upi.edu/13474/9/S_MIK_1000540_Bibliography.pdf http://repository.upi.edu/13474/10/S_MIK_1000540_Appendix.pdf http://repository.upi.edu/13474/ http://repository.upi.edu/