Lokasi: EVALUASI PENJAMINAN GOOD MANUFACTURING PRACTICES (GMP) DAN HAZARD ANALYTICAL CRITICAL CONTROL POINT (HACCP) PADA PRODUK SAMBAL TERASI DI SALAH SATU RESTORAN SIAP SAJI DI SEMARANG

Main Author:	Kusmadyaratri, Monica Citra
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2019
Subjects:	664 Food technology Food processing
Online Access:	http://repository.unika.ac.id/21540/1/15.I1.0072%20Monica%20Citra%20Kusmadyaratri%20-%20COVER.pdf http://repository.unika.ac.id/21540/2/15.I1.0072%20Monica%20Citra%20Kusmadyaratri%20-%20BAB%20I.pdf http://repository.unika.ac.id/21540/3/15.I1.0072%20Monica%20Citra%20Kusmadyaratri%20-%20BAB%20II.pdf http://repository.unika.ac.id/21540/4/15.I1.0072%20Monica%20Citra%20Kusmadyaratri%20-%20BAB%20III.pdf http://repository.unika.ac.id/21540/5/15.I1.0072%20Monica%20Citra%20Kusmadyaratri%20-%20BAB%20IV.pdf http://repository.unika.ac.id/21540/6/15.I1.0072%20Monica%20Citra%20Kusmadyaratri%20-%20BAB%20V.pdf http://repository.unika.ac.id/21540/7/15.I1.0072%20Monica%20Citra%20Kusmadyaratri%20-%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/21540/8/15.I1.0072%20Monica%20Citra%20Kusmadyaratri%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/21540/

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