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Kajian HACCP (Hazard Analysis And Critical Control Point) Proses Pembuatan Snack Bar Berbasis Pisang (Musa paradisiaca)

  • Krisnandar I
  • Surahman D
  • Ekafitri R
  • et al.
Jurnal Riset Teknologi Industri (2021) 15(2) 476
DOI: 10.26578/jrti.v15i2.7216
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Abstract

Indah Mayasti 2Pengaruh kajian haccp (hazard analysis and critical control point) proses Pembuatan snack bar berbasis pisang (musa paradisiaca)

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APA

Krisnandar, I. A. F., Surahman, D. N., Ekafitri, R., Cahyadi, W., & Mayasti, N. K. I. (2021). Kajian HACCP (Hazard Analysis And Critical Control Point) Proses Pembuatan Snack Bar Berbasis Pisang (Musa paradisiaca). Jurnal Riset Teknologi Industri, 15(2), 476. https://doi.org/10.26578/jrti.v15i2.7216

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