EVALUASI BAHAYA MIKROBIOLOGI PADA AYAM GORENG LAOS MELALUI PENERAPAN PRINSIP PRINSIP HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT) DI INSTALASI GIZI RUMAH SAKIT PKU MUHAMMADIYAH SURAKARTA

• मुख्य लेखकों: DEWI, MALIKA LUTFIANA (लेखक), , Rusdin Rauf, S.TP., M.P (लेखक), , Ratna Wardutin N, S.Gz (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: 2015-11-04.
• विषय: Thesis; NonPeerReviewed
• ऑनलाइन पहुंच: Connect to this object online

NUTRITIONAL SCIENCE DEPARTMENT OF FACULTY OF HEALTH SCIENCE MUHAMMADIYAH UNIVERSITY OF SURAKARTA BACHELOR THESIS ABSTRACT MALIKA LUTFIANA DEWI. J 310 110 067 EVALUATION OF THE MICROBIOLOGICAL HAZARD ON GALANGAL FRIED CHICKEN USING THE PRINCIPLES HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) AT NUTR...