Lokasi: PENYUSUNAN RANCANGAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) UNTUK PROSES PRODUKSI FISH STEAK PADA SALAH SATU KATERING DI SEMARANG

Main Author:	Ratnasari, Yosefine Yovita
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2018
Subjects:	Food processing
Online Access:	http://repository.unika.ac.id/16594/1/13.70.0174%20YOSEFINE%20YOVITA%20R%20%289.93%25%29%28OK%29.COVER.pdf http://repository.unika.ac.id/16594/2/13.70.0174%20YOSEFINE%20YOVITA%20R%20%289.93%25%29%28OK%29.BAB%20I.pdf http://repository.unika.ac.id/16594/3/13.70.0174%20YOSEFINE%20YOVITA%20R%20%289.93%25%29%28OK%29.BAB%20II.pdf http://repository.unika.ac.id/16594/4/13.70.0174%20YOSEFINE%20YOVITA%20R%20%289.93%25%29%28OK%29.BAB%20III.pdf http://repository.unika.ac.id/16594/5/13.70.0174%20YOSEFINE%20YOVITA%20R%20%289.93%25%29%28OK%29.BAB%20IV.pdf http://repository.unika.ac.id/16594/6/13.70.0174%20YOSEFINE%20YOVITA%20R%20%289.93%25%29%28OK%29.BAB%20V.pdf http://repository.unika.ac.id/16594/7/13.70.0174%20YOSEFINE%20YOVITA%20R%20%289.93%25%29%28OK%29.DAPUS.pdf http://repository.unika.ac.id/16594/8/13.70.0174%20YOSEFINE%20YOVITA%20R%20%289.93%25%29%28OK%29.LAMP.pdf http://repository.unika.ac.id/16594/

Koleksi	Unika Repository
Gedung	Perpustakaan Universitas Katolik Soegijapranata
Institusi	Universitas Katolik Soegijapranata
Kota	SEMARANG
Provinsi	JAWA TENGAH
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