Lokasi: THE EVALUATION OF GOOD MANUFACTURING PRACTICES ANDPREPARATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT PLANFORTHE PRODUCTION OF “BEEF AREM

Main Author:	Utama, Michael Yudi Setya
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2018
Subjects:	670 Manufacturing
Online Access:	http://repository.unika.ac.id/17485/1/11.70.0134%20MICHAEL%20YUDI%20SETYA%20UTAMA%20%289.73%29%20OK.COVER.pdf http://repository.unika.ac.id/17485/2/11.70.0134%20MICHAEL%20YUDI%20SETYA%20UTAMA%20%289.73%29%20OK.BAB%20I.pdf http://repository.unika.ac.id/17485/3/11.70.0134%20MICHAEL%20YUDI%20SETYA%20UTAMA%20%289.73%29%20OK.BAB%20II.pdf http://repository.unika.ac.id/17485/4/11.70.0134%20MICHAEL%20YUDI%20SETYA%20UTAMA%20%289.73%29%20OK.BAB%20III.pdf http://repository.unika.ac.id/17485/5/11.70.0134%20MICHAEL%20YUDI%20SETYA%20UTAMA%20%289.73%29%20OK.BAB%20IV.pdf http://repository.unika.ac.id/17485/6/11.70.0134%20MICHAEL%20YUDI%20SETYA%20UTAMA%20%289.73%29%20OK.BAB%20V.pdf http://repository.unika.ac.id/17485/7/11.70.0134%20MICHAEL%20YUDI%20SETYA%20UTAMA%20%289.73%29%20OK.DAPUS.pdf http://repository.unika.ac.id/17485/8/11.70.0134%20MICHAEL%20YUDI%20SETYA%20UTAMA%20%289.73%29%20OK.LAMP.pdf http://repository.unika.ac.id/17485/

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