Lokasi: PERANCANGAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) BERBASIS GOOD MANUFACTURING PRACTICES (GMP) PADA PRODUK RED VELVET CUP CAKE DI PT. KULINER AKUR PRATAMA BANDUNG (YOGYA GRUP)

Main Author:	IRIANTO, CORNELIA KEVINA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2020
Subjects:	Food Technology
Online Access:	http://repository.unika.ac.id/25107/1/16.I1.0100_CORNELIA%20KEVINA%20IRIANTO%20COVER.pdf http://repository.unika.ac.id/25107/2/16.I1.0100_CORNELIA%20KEVINA%20IRIANTO%20BAB%201.pdf http://repository.unika.ac.id/25107/3/16.I1.0100_CORNELIA%20KEVINA%20IRIANTO%20BAB%202.pdf http://repository.unika.ac.id/25107/4/16.I1.0100_CORNELIA%20KEVINA%20IRIANTO%20BAB%203.pdf http://repository.unika.ac.id/25107/5/16.I1.0100_CORNELIA%20KEVINA%20IRIANTO%20BAB%204.pdf http://repository.unika.ac.id/25107/6/16.I1.0100_CORNELIA%20KEVINA%20IRIANTO%20BAB%205.pdf http://repository.unika.ac.id/25107/7/16.I1.0100_CORNELIA%20KEVINA%20IRIANTO%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/25107/8/16.I1.0100_CORNELIA%20KEVINA%20IRIANTO%20LAMPIRAN.pdf http://repository.unika.ac.id/25107/

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