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
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...
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| Materiálatiipa: | Girji |
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2015-11-04.
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