Lokasi: STlTDI AWAL POTENSI PENERAPAN SISTEM HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINTS) PADA PENYELENGGARAAN MAKANAN INSTITUSI STUDl KASUS: AKADEMl KEPOLISlAN SEMARANG

Main Author:	HASTANTI, INDAH
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2004
Subjects:	664 Food technology
Online Access:	http://repository.unika.ac.id/7959/1/99.70.0170%20indah%20h%20COVER.pdf http://repository.unika.ac.id/7959/2/99.70.0170%20indah%20h%20BAB%20I.pdf http://repository.unika.ac.id/7959/3/99.70.0170%20indah%20h%20BAB%20II.pdf http://repository.unika.ac.id/7959/4/99.70.0170%20indah%20h%20BAB%20III.pdf http://repository.unika.ac.id/7959/5/99.70.0170%20indah%20h%20BAB%20IV.pdf http://repository.unika.ac.id/7959/6/99.70.0170%20indah%20h%20BAB%20V.pdf http://repository.unika.ac.id/7959/7/99.70.0170%20indah%20h%20BAB%20VI.pdf http://repository.unika.ac.id/7959/8/99.70.0170%20indah%20h%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/7959/9/99.70.0170%20indah%20h%20LAMPIRAN.pdf http://repository.unika.ac.id/7959/

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