PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PADA MENU PAN SEARED BUTTER FISH WITH HERB CREAM SAUCE DI PT AEROFOOD ACS CENGKARENG

Nabila, Nur Khasanah PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PADA MENU PAN SEARED BUTTER FISH WITH HERB CREAM SAUCE DI PT AEROFOOD ACS CENGKARENG. [Laporan KP]

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Item Type: Laporan KP
Subjects: T Technology > TF Railroad engineering and operation
Divisi / Prodi: Faculty of Industrial Technology (Fakultas Teknologi Industri) > S1-Food Technology (S1-Teknologi Pangan)
Depositing User: Nabila Nur Khasanah
Date Deposited: 04 Aug 2025 01:45
Last Modified: 04 Aug 2025 01:45
URI: http://eprints.uad.ac.id/id/eprint/85157

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