Lokasi: PENERAPAN SISTEM HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINTS) PADA PRODUKSI TEH BOTOL DI SEMARANG

Main Author:	SOEDARSO, GRACESYLIA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2004
Subjects:	Food processing Chemical Technology
Online Access:	http://repository.unika.ac.id/12163/1/01.70.0013%20Gracesylia%20S%20COVER.pdf http://repository.unika.ac.id/12163/2/01.70.0013%20Gracesylia%20S%20BAB%20I.pdf http://repository.unika.ac.id/12163/3/01.70.0013%20Gracesylia%20S%20BAB%20II.pdf http://repository.unika.ac.id/12163/4/01.70.0013%20Gracesylia%20S%20BAB%20III.pdf http://repository.unika.ac.id/12163/5/01.70.0013%20Gracesylia%20S%20BAB%20IV.pdf http://repository.unika.ac.id/12163/6/01.70.0013%20Gracesylia%20S%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/12163/7/01.70.0013%20Gracesylia%20S%20LAMPIRAN.pdf http://repository.unika.ac.id/12163/

Koleksi	Unika Repository
Gedung	Perpustakaan Universitas Katolik Soegijapranata
Institusi	Universitas Katolik Soegijapranata
Kota	SEMARANG
Provinsi	JAWA TENGAH
Kontak	Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini.