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

• Main Authors: DEWI, MALIKA LUTFIANA (Author), , Rusdin Rauf, S.TP., M.P (Author), , Ratna Wardutin N, S.Gz (Author)
• Format: Book
• Published: 2015-11-04.
• Subjects: Thesis; NonPeerReviewed
• Online Access: 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...