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1 2 Berikutnya Hal. Akhir

Laporan Akhir Penelitian Risbinkes 1998/1999 Pengembangan Media Penyuluhan S…

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et al Musadad, Anwar

Edisi: -
ISBN/ISSN: -
Deskripsi Fisik: v, 29 hlm.; bibl. : ilus.; 28 cm
Judul Seri: -
No. Panggil: BPK 1999 3

Edisi: -
ISBN/ISSN: -
Deskripsi Fisik: v, 29 hlm.; bibl. : ilus.; 28 cm
Judul Seri: -
No. Panggil: BPK 1999 3

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Unduh MARC Sitasi

Peningkatan sanitasi pengelolaan makanan jajanan melalui kemitraan dengan pro…

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et al Musadad, Anwar

Edisi: -
ISBN/ISSN: -
Deskripsi Fisik: 35 p.
Judul Seri: -
No. Panggil: BPK 1998 38

Edisi: -
ISBN/ISSN: -
Deskripsi Fisik: 35 p.
Judul Seri: -
No. Panggil: BPK 1998 38

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Aplikasi sistem haccp pada rumah makan/Restoran Di Kecamatan Denpasar Selatan…

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/I Nyoman Sujaya ; I Wayan Suarta Asmara I Nyoman Purna

HazardAna!ysis Critical Control Point (HACCP) is an approach to identify and quantify specific hazards for prevention and control offood processing to ensure food safety. HA CCP can be applied to the food chain rangingfrom primary producers to manufacturers end. For that understanding needs to start with the HA CCP training for food businesses and food industry and restaurants that share respo…

Edisi: -
ISBN/ISSN: 2087-1163
Deskripsi Fisik: 5p
Judul Seri: -
No. Panggil: Jurnal Skala Husada, 9(1) 2012 : 79-83

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Unduh MARC Sitasi