ANALISIS PRA PENERAPAN MANAJEMEN KEAMANAN MAKANAN BERBASIS HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) YANG BERIMPLIKASI TERHADAP KEPUASAN KONSUMEN DI YUFETO CATERING BANDUNG
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http://repository.upi.edu/23957/1/S_MIK_1006102_Title.pdfhttp://repository.upi.edu/23957/2/S_MIK_1006102_Abstract.pdf
http://repository.upi.edu/23957/3/S_MIK_1006102_Table_of_content.pdf
http://repository.upi.edu/23957/4/S_MIK_1006102_Chapter1.pdf
http://repository.upi.edu/23957/5/S_MIK_1006102_Chapter2.pdf
http://repository.upi.edu/23957/6/S_MIK_1006102_Chapter3.pdf
http://repository.upi.edu/23957/7/S_MIK_1006102_Chapter4.pdf
http://repository.upi.edu/23957/8/S_MIK_1006102_Chapter5.pdf
http://repository.upi.edu/23957/9/S_MIK_1006102_Bibliography.pdf
http://repository.upi.edu/23957/10/S_MIK_1006102_Appendix.pdf
http://repository.upi.edu/23957/
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